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Coconut Curry Chicken Pot Pies Recipe (with Video)

Shellfish-free, Poultry, Peanut-free
cookingwithpatlee
By
cookingwithpatlee

Discover our Coconut Curry Chicken Pot Pies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
8

Prep 30min | Cook 1h30min

Ingredients

- 2 lb Boneless skinless chicken thighs
- 1 Tbs Garlic, minced
- 2 Tbs green seasoning
- 2 tsp Kosher salt, plus more to taste
- 1 tsp Black pepper
- 1 Tbs Garlic powder
- 2 Tbs Vegetable oil
- 4 Tbs Curry powder
- 0.5 cup fresh tomatoes
- 0.5 cup White onion, diced
- 0.5 cup Hot water
- 2 cup Water, plus more as needed for cooking
- 2 Yukon gold potatoes, diced and cubed
- 1 pre-made pie crust
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Directions

1. Cut chicken thighs into cubes.
2. Season with salt, pepper, garlic powder, onions, minced garlic, and green seasoning.
3. Let marinate for at least an hour.
4. In a large shallow pot, heat oil on medium heat.
5. Mix 1/2 cup of hot water with curry powder and stir until it forms a paste.
6. Add curry paste to the pan and cook for 2-3 minutes or until the water dissolves.
7. Add chicken to the mixture and cover entirely. Cook for about 8-10 minutes.
8. Add tomatoes plus enough water to cover the mixture.
9. Cover and let sit for about 30 minutes.
10. After 30 minutes, add your potatoes and cook until the potatoes are soft.
11. Let the mixture cool for a few minutes.
12. Preheat your oven to 350 degrees.
13. Add the curry mixture into your ramekins if you’re doing smaller pies.
14. For a larger pie, add it to a pie dish.
15. For smaller pies, cut your pie crust into small circles using a biscuit cutter.
16. Brush the tops with egg wash.
17. Cook for about 25-30 minutes or until perfectly golden brown.
18. Serve and enjoy!

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