Description
A delightful dish that combines fragrant spices, tender chicken, and crisp pastry, perfect for family dinners or festive occasions.
Ingredients
Scale
- 4 sheets of filo pastry
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 cup coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until soft and aromatic.
- Stir in curry powder and cook for another minute. Then add shredded chicken and mixed vegetables, followed by coconut milk. Season with salt and pepper and simmer for a few minutes.
- Layer 2 sheets of filo pastry in a greased pie dish, brushing each layer with olive oil. Pour the chicken mixture into the pastry, then top with remaining filo sheets, brushing those layers with olive oil as well.
- Bake for about 25-30 minutes until golden brown and crispy. Garnish with fresh cilantro before serving.
Notes
To store leftover pie, allow it to cool completely and wrap tightly in plastic wrap or foil. It will keep in the refrigerator for up to 2-3 days or be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg