Japanese Chicken Curry Pie

    I love Japanese curry and I'm a big fan of pies. So I thought why not put the two together. I usually serve it with creamy sweet potato mash.


    London, England, UK
    2 people made this


    • 1 tbsp of oil
    • 500g of Chicken Thighs (cut into bite-size pieces)
    • 2 medium carrots (peeled and sliced)
    • 1/2 cup of frozen peas
    • 2 cups of water
    • 1/2 a packet of Japanese curry mix
    • 500 g of ready rolled out shortcrust pastry
    • 1tbsp of milk


    1. Add the oil to the wok or pan. Cook the chicken on medium heat.
    2. Once the chicken thighs are browned then add the carrots. Cook for a few minutes
    3. Add 1/2 cup of frozen peas and 2 cups of water
    4. Bring the water to a boil and remove from heat. Add 1/2 (approx 100g) pack of the curry sauce mix and stir until completely melted
    5. Put it back on and simmer for 10 mins.
    6. Line the pie dish with the rolled out short crust pastry before putting in the filling
    7. Allow the curry mixture to cool down first before adding it to the pie dish.
    8. Cover it with pastry and brush with either milk or egg mixture
    9. Bake in oven on a high temperature (200C/180C Fan/400F/gas 6) for around 35 mins or until golden.


    Make sure you read the instructions on the packet for the read-made pastry. Usually you will need to leave it at room temperature for around 25 mins before rolling it out.

    See it on my blog


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