RECIPE FILE: CURRY CHICKEN POT PIE

This recipe I came up with combines two of my favorite chicken dishes: chicken pot pie and curried chicken. Don't be intimidated by the extensive spices required, they are great to have in your cabinet. Otherwise a pre-made curry rub can be used for the chicken. Trader Joe's supplies a fantastic pre-marinated curry chicken as well. Curry Marinade For Chicken:

1 TBSP olive oil
1 TBSP tomato paste
2 teaspoons ground cinnamon
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper

Combine all ingredients in a bowl, mixing thoroughly.

Chicken Curry Filling:

2-1/2 c. diced cooked marinated chicken breast (about 1-1/2 lbs or 3-4 chicken breasts)
3 TBSP butter
3 TBSP vegetable oil
3 c. chicken broth
1 c. sliced carrots
1 c. cubed yams
3/4 c. cut green beans OR peas
3/4 c. coarsely chopped tri colored peppers
3/4 c. chopped Spanish onions
1 TBSP ground ginger
1 large garlic clove, minced
2 TBSP curry powder
1/2 TSP ground cumin
1/4 TSP ground cinnamon
1/4c. flour
1/2.c plain yogurt
1-1/2 TBSP tomato paste
1/2 c. unsweetened applesauce
1/4 c. sour cream
1/4 c. unsweetened coconut milk
1 bunch fresh cilantro sprigs

1thawed puff pastry dough sheet 1/2 pound
1 egg mixed with 1 TBSP water

Marinate chicken for at least 1 hour (one day is preferable). Steam veggies until al dente. Cut chicken into small bite size pieces, and cook through over a skillet coated with olive oil.

For Curry:
Melt butter, whisk in flour to form a paste. This is called a roux. Gradually whisk in chicken soup, stir constantly. Simmer for 10 min, continue to whisk, season with salt and pepper. In a separate deep saute pan heat oil over medium heat, add onions and saute until golden (about 15 min). Add ginger and garlic, sauteefor 1 min. Add curry, cumin, and cinnamon, saute until fragrant, about 1 min. Add roux from 1st pot, continuing to stir. Then add yogurt, tomato paste, whisking until sauce is smooth (about 1 min). Finally, add apple sauce and allow mixture to reach a boil. At this point, reduce heat to medium low. Add chicken and veggies, stirring occasionally. Allow to simmer until sauce coats the spoon. If sauce over - cooks, add water and allow to reduce to desired consistency. Chop cilantro and add once curry has been removed from heat.

Pour mixture into a 2-quart casserole dish
Roll out prepared pastry dough on a floured surface into a circle that extends roughly 2 inches beyond casserole dish.Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.