Kashmiri Chicken and Mushroom Pie

Main courseServes 2

A British classic with a delicious Kashmiri twist, this Chicken and Mushroom Pie recipe created by the team at West Yorkshire based Aagrah Foods is quick, simple and packed with flavour. Using their Kashmiri Korma sauce paired with classic chicken and fresh mushrooms creates an easy to prepare supper that’s hearty and filling and perfect for weekday dinners. For more recipe inspiration and to buy their range online visit www.aagrahfoods.com  

Ingredients

1 jar Kashmiri Korma sauce

2 tablespoons of cooking oil

500g diced chicken

300g button mushrooms sliced

300ml double cream

Handful of coriander

1 egg for egg wash

1 sheet ready-made puff pastry

 

Method

  1. Heat the oil in pan and add the chicken. Stir fry until sealed.
  2. Add the mushrooms and cook through for 6-7 minutes.
  3. Add the jar of Kashmiri Korma sauce along with 70ml of water and 300ml double cream. Stir well and bring to the boil.
  4. Meanwhile, chop the coriander and add to the pan. Mix thoroughly and let it simmer for 5-6 minutes.
  5. Pour the contents into a casserole dish. Cover the contents with the pastry sheet and brush the pastry sheet with egg wash. Finish off by scoring the pastry.
  6. Place the pie in a preheated oven at 200c for 40 minutes or until golden brown. Serve with fresh salad and enjoy!