Curry Chicken Pot Pie

By Leite's Culinaria

Ingredients

1 1/2 pounds boneless skinless chicken thighs (cut into 1-inch (2.5-cm) pieces)
2 tablespoons Madras curry powder*
2 teaspoons store-bought or homemade sambal oelek (chili garlic sauce)
1/2 teaspoon freshly ground black pepper
1 medium shallot (minced)
2 garlic cloves (minced)
1 tablespoon finely minced lemongrass
1 tablespoon mild vegetable oil
1 large (11 oz) russet potato (peeled and cut into 1-inch (2.5-cm) pieces)
2 large (8 oz) carrots (peeled and cut into 1-inch (2.5-cm) pieces)
1 large (7 oz) yellow onion (peeled and cut into large chunks)
2 tablespoons all-purpose flour
1 (14-ounce) can coconut milk (preferably full-fat)
1 cup canned chicken broth or homemade chicken stock
2 teaspoons fish sauce
2 scallions (sliced)
1 large egg
1 tablespoon water
1 sheet store-bought or homemade all-butter puff pastry

Prep Time60mins
Cook Time45mins
Servings6

Instructions

Preheat the oven to 400°F (200°C).

In a large bowl, mix together the chicken, curry powder, sambal oelek, pepper, shallot, garlic, and lemongrass. Marinate for 30 minutes while you prepare the potato, carrots, and onions.

In a large pot, over medium-high heat, warm the oil. Add the chicken and brown for 5 minutes. Add the potato, carrots, and onion, and cook for 5 minutes more.

Sprinkle over the flour, and cook, stirring with a wooden spoon, for 1 to 2 minutes. TESTER TIP: For a thicker sauce, or instead of using flour, combine 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Add to the pot after the vegetables are cooked through and simmer for a few minutes.

Stir in the coconut milk and chicken stock, and bring to a boil, then reduce heat, if necessary, and simmer until the vegetables are just cooked, 15 to 20 minutes. Season with fish sauce to taste. Be careful with the fish sauce if it is a newer ingredient for youit's pungent and should be added sparingly. Stir in the scallions.

Spoon the curry into an ovenproof 2-quart casserole dish. In a small bowl, mix together the egg and water.

Cut several small slashes in the pastry for steam vents. Brush the edges of the dish with the egg wash and press the puff pastry down to cover the curry and seal it in. Brush the top of the puff pastry with the egg wash. Bake until golden and flaky, about 20 minutes.

Let cool for 10 minutes before serving.