- 1kg [roasted and pulled apart] Whole ChickenOr use chicken pieces
- 250g Filo Pastry
- 400g Coconut Milk
- 1/2 [sliced] White Cabbage
- 2 large [finely chopped] Onions
- 3 cloves [sliced] Garlic
- 2 tbsp Flour
- 1 inches [small pieces] Ginger
- 3 tsp Coconut Oil
- 1 [juiced and zest] Lime
- 2 tbsp [chopped] Coriander
Sri Lankan Spice
- 2 tsp Cumin
- 2 tsp Turmeric
- 1 tsp [remove shell] Cardamon Pods
- 1/2 Cinnamon
- 1 [sliced] Red Chilli
Sri Lankan Chicken Pie
Wait, you haven’t heard of a Sri Lankan Chicken Pie? Well, that’s because I invented it! Sunday roast dinners just got twisted with a Sri Lankan Curry!
I love combining British Classics with a twist from my travels. Therefore, I have combined my Grandma Wendy’s Filo Chicken Pie recipe and infused it with Sri Lanka spices with simple and refreshing kale and carrot spicy sambal.
This idea came from back in 2017 when I entered the BBC TV show, Britain’s Best Home Cook. After racing through to the second to last round, I made my unique Sri Lankan Curry Chicken Pie. Sadly, I didn’t make it onto the show, but there is always next time!
Now, I know you might be thinking “it’s got so many ingredients!” Don’t panic. You can easily purchase all the ingredients from any big supermarket or most local shops. I mean, it’s only chicken, cabbage, spices, coconut milk and filo pastry.
Make it vegetarian – I would replace the chicken with aubergines, chickpeas and peppers. Just add 3 vegetables you enjoy into the mix and you will have a great dinner time!
After that, if you want your Sri Lankan Chicken Pie Instagram worthy, simply add my quick to make Pink Onions for a splash of vibrant colour.
Give it a try this weekend and leave a review below on what you think of it. Hearing what you think or sending photos really make my day!
My Top 3 Sri Lankan Spices
- Cumin – used in almost all curries for its distinctive flavour and aroma across the world!
- Tumeric – It gives your meals a pleasant yellow colour and has plenty of medicinal qualities. You should try it in your overnight oats with honey and nuts. YUM!
- Cardomon – used in both savoury and sweet dishes, this has to be my favourite flavour. It’s simple to use and it provides a citrusy, minty, spicy and herbal taste all at the same time!
1. Pre-heat the oven at 200c, place the whole chicken, coconut oil and seasoning in an oven dish and cook for around 40 minutes, until cooked through.
2. While the chicken cooks, place a large saucepan over a medium heat with 2 tsp of coconut oil. Add the onions, cabbage and cook for 5 minutes, until soft on a medium heat. Then, throw in all the spices, garlic, flour and cook for 2 minutes on the same heat.
3. Add a 1/4 tin coconut milk and stir until thick, repeat until all coconut milk is used. Wash the tin out with a splash of water and add to the mixture. You will be left with a slightly thick Sri Lankan sauce, leave to simmer on a low heat, stirring occasionally. The longer you simmer, the thicker it becomes.
4. Grease up your pie dish with coconut oil and carefully place 3+ layers of filo pastry around the base and saving 2-3 sheets for the top. This should look rustic, so don't worry about making it look perfect.
5. Once the chicken is cooked, take out the oven and roughly slice to help quickly cool down the meat down to a temperature you can pull the bird apart. I recommend adding the chicken bones to a saucepan with water and boil off for around 20 minutes to make a beautiful stock for another day!
6. Add the pulled chicken pieces to the curry sauce and turn off the heat. Add the mixture to your pie dished, topped with filo sheets, a brush of oil to crispen the top.
7. Cook in the oven for 25 minutes, until golden and crispy. Serve hot or cold with my carrot sambal recipe. Enjoy!
BIFF, BOSH, NOSH