One Pan Chicken Korma Pie (Printable)

Creamy, aromatic chicken korma filling topped with golden puff pastry—all baked in a single pan for easy cleanup.

# What You Need:

→ Korma Filling

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1.1 pounds boneless skinless chicken thighs, cut into bite-sized pieces
06 - 1 teaspoon ground coriander
07 - 1 teaspoon ground cumin
08 - 1 teaspoon turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 1/3 cup ground almonds
12 - 3/4 cup plus 1 tablespoon coconut milk
13 - 1/3 cup plus 1 tablespoon chicken stock
14 - 1/3 cup plain yogurt
15 - 1/2 cup frozen peas
16 - Salt and freshly ground black pepper to taste
17 - Juice of 1/2 lemon
18 - 2 tablespoons fresh cilantro, chopped

→ Pie Topping

19 - 1 sheet ready-rolled puff pastry, about 9 ounces
20 - 1 egg, beaten for egg wash

# Steps:

01 - Preheat the oven to 400°F with fan at 350°F.
02 - Heat vegetable oil in a large ovenproof skillet over medium heat. Add diced onion and sauté for 5 minutes until softened.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add chicken pieces and cook until browned on all sides, approximately 5 minutes.
05 - Sprinkle in coriander, cumin, turmeric, cinnamon, and chili powder. Stir thoroughly to coat the chicken and cook for 1 minute.
06 - Add ground almonds, then pour in coconut milk and chicken stock. Simmer gently for 10 minutes until sauce thickens slightly.
07 - Stir in yogurt, frozen peas, lemon juice, and fresh cilantro. Season generously with salt and black pepper. Simmer 2 minutes longer, then remove from heat.
08 - Unroll puff pastry and drape over the skillet. Trim any excess and press edges gently to seal. Cut a small vent slit in the center for steam escape.
09 - Brush the pastry surface evenly with beaten egg.
10 - Bake for 20 to 25 minutes until pastry achieves deep golden color and crisp texture.
11 - Allow the pie to rest for 5 minutes before serving to let filling set.

# Expert Advice:

01 -
  • The creamy coconut and almond sauce creates the most velvety filling you'll ever taste tucked under pastry
  • One pan means you get maximum flavor with minimum cleanup, perfect for weeknight dinners
  • It transforms familiar korma into something special enough for guests but easy enough for Tuesday
02 -
  • Don't skip the ground almonds, they're what gives the sauce that luxurious restaurant texture
  • Let the filling cool slightly before topping with pastry or you'll end up with a soggy bottom crust
  • The steam vent isn't optional, without it your pastry will puff up dramatically and possibly overflow
03 -
  • If your pastry starts getting too dark before the filling is bubbling, loosely tent with foil
  • Always check that your puff pastry is truly cold before unrolling, it becomes unmanageable when warm
  • The lemon juice at the end is crucial, it brightens all those rich spices and makes the flavors sing

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