Chicken Korma & Naan Bread Pie

Serves: 9

Ingredients

• 400ml Millac Gold Double
• 20g Rapeseed oil
• 165g Korma curry paste
• 600g diced chicken (small dice/pieces)
• 160g diced onion
• 50ml water
• Juice of 1 lemon
• 1 tspn chopped garlic
• 2 tbspn Chopped coriander
• 300g White bread mix
• 1 tspn black onion seeds
• 1 tspn cumin seeds
• 15g rapeseed oil
• Sea salt to season

Method

Pour the oil into a pan add the onions and garlic, sweat for five minute.

Add the korma curry paste lemon juice and water and cook for a further two minutes.

Place the diced chicken into the pan and cook until sealed.

Add the Millac Gold Double and simmer until chicken is cooked (10-15 minutes).

Remove from heat add coriander. If needed correct the seasoning with sea salt.

Decant into individual pie dishes.

Naan bread topping
Make up white bread mix according to manufacturer’s instructions adding black onion seeds and cumin seeds to the mix.

Divide the mix into nine and roll out very thin (no more than 0.5cm).

Place on top of each individual pie and trim, brush with oil and bake in a preheated oven 200oc for 10-15 minutes.