Last time I went to Exki’s, where I ate several times this chicken, carrot, coconut, cashew and coriander pie. An amazing mix that turns out to be delicious. So yes, it’s rich, but it smells great when it’s cooked! The puff pastry will be colored with the turmeric in the curry powder and the whole thing will caramelize slightly. Another option: you can stop before putting everything in the pie and serve the chicken with rice
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
For the puff pastry, roll it out and place it on the pie pan. Remove excess dough with a rolling pin. Place the pan in a cool place for the rest of the recipe.
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.
Pour two tablespoons of neutral oil (rapeseed type) into a large paste. Add the onions and cook for 10 minutes over moderate heat. Then add the chicken.
When the chicken is cooked, pour in the curry powder.
At the same time, peel and slice the carrots. Steam them for 10 minutes.
Pour the cooked carrots into the chicken.
Pour in the coconut milk.
A small bunch of chopped coriander.
Let it cook for a few minutes so that the coconut milk thickens a little. Pour in the grated coconut.
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.
Turn out when the pie is cool. It will be delicious. Do not eat it too hot!