A chicken tikka masala curry is topped with puff pastry and cumin seeds. A delicious midweek treat!
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- 1 Tbsp. sunflower oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 3 Tbsp. tikka masala paste, we used Patak's
- 3 Tbsp. tomato purée
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 400 g tin chopped tomatoes
- 1 Tbsp. mango chutney
- 2 Tbsp. lime pickle, we used Patak’s
- 200 ml double cream
- 250 g baby spinach
- Small handful coriander, roughly chopped
- 320 g sheet ready-rolled puff pastry, we used Jus-Rol
- 1 medium egg, lightly beaten
- 1 tsp. cumin seeds
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan, add the onion and a pinch of salt and cook over medium heat until softened, around 10min. Add the garlic and cook for 2min until fragrant.
- Step 2Stir in the tikka masala paste, tomato purée and chicken pieces. Cook for a few min, then add the tomatoes. Bring to the boil and bubble for 10min, or until the chicken is cooked through.
- Step 3Stir in the mango chutney, lime pickle, cream, spinach and coriander, remove from the heat and check seasoning. Empty into a 1.5 litre pie dish. Cover dish with pastry, press on to the edges to seal and trim excess, if necessary. Brush pastry with beaten egg, sprinkle over the cumin seeds and cut a small steam hole in the centre of the pastry. Cook in oven for 35min until bubbling at the edges and pastry is golden and crisp. Serve.
Get ahead:
The cooked pie can be frozen. Cool completely then wrap well and freeze. Defrost in the fridge overnight then reheat in an oven preheated to 200°C (180°C fan) mark 6 for 35-40min until piping hot in the centre, covering with foil if the pastry starts to brown too much.
Per serving:
- Calories: 596
- Protein: 22g
- Total fat: 43g
- Saturates: 23g
- Carbs: 28g
- Total sugars: 7g
- Fibre: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
