For a 23cm diameter pie pan:
- a puff pastry (for the home-made recipe, it’s HERE!)
- 1 onion
- 1kg of chicken thighs
- 4 carrots
- 1 small bunch of coriander
- 75g of roasted and salted cashew nuts
- 300ml of coconut milk
- 50g of grated coconut
- 2 teaspoons curry powder
- salt pepper
Bone and remove the skin from the chicken thighs. 1kg at the beginning is almost half at the end. Peel and cut the onion into small pieces.
When the chicken is cooked, pour in the curry powder.
Pour the cooked carrots into the chicken.
Pour in the coconut milk.
A small bunch of chopped coriander.
Add a little salt and pepper to taste. Mix well and add the cashews. The coconut milk should be like a custard.
A final mix and hop in the pie pan. You can also eat the contents of the pan as is with rice.
Bake for 45-50 minutes at 185°C.