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https://www.philly.com.au/recipe/chicken-and-rice-curry-pies/
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Chicken and Rice Curry Pies
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Chicken and Rice Curry Pies
15 Mins
Prep time
60 Mins
Cooking time
Serves
6
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What you need
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
500g skinless chicken thigh fillets, cut into 2cm cubes
3 cups hot chicken stock
125g PHILADELPHIA Block Cream Cheese, cubed and softened
1/3 cup flour
1-2 tablespoons curry powder
1/4 cup currants
200g green beans, trimmed and cut in half
4 cups cooked rice
2 sheets puff pastry, each sheet cut into 4 squares or other shapes
oil spray
How to make it
HEAT 1 tablespoon oil in a large non stick frying pan over medium-high. Cook onion and garlic for 2-3 minutes, until softened. Remove. Heat remaining oil in frying pan and cook chicken for 3-4 minutes, until browned.
GRADUALLY whisk the stock into the PHILLY until smooth. Return onion mixture to the pan along with the flour and curry powder. Heat over medium heat, stirring, for 1-2 minutes until fragrant. Add PHILLY mixture, currants and beans and simmer for 8 minutes. Remove from heat. Add rice and stir to combine.
SPOON mixture into 6 x 1 cup capacity ovenproof ceramic dishes. Top with a pastry square or pasty shapes. Spray pastry with oil spray and bake at 200°C for 25 minutes or until pastry is golden and pie is hot.
Recipe or Meal Type
Dinner |
Chicken
Cuisines
Indian |
Baking
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