Sri Lankan Chicken Pie
with a spicy kale and carrot sambal

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Sri Lankan Chicken Pie

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Ingredients

Adjust Servings:
1kg [roasted and pulled apart] Whole Chicken Or 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
Features:

    £2.35 per portion

    • 60 minutes
    • Serves 4
    • Medium

    Ingredients

    • Sri Lankan Spice

    Directions

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    Sri Lankan Chicken Pie

    Wait, you haven’t heard of a Sri Lankan Chicken Pie? Well, that’s because I invented it!

    I love combining British Classics with a twist from my travels. Here, I have combined my Grandma Wendy’s Filo Chicken Pie recipe and infused it with Sri Lanka spices with a simple and refreshing kale and carrot spicy sambal.

    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 and when you think about, it’s only chicken, cabbage, spices, coconut milk and filo pastry. SIMPLE!

    Add my quick to make Pink Onions to finish off your meal with a splash of colour.

    Give it a try this weekend and leave a review below on what you think of it.

     

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    Steps

    1
    Done

    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

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    John Walker

    A traditional British classic with an authentic Sri Lankan twist. Delicious! Would highly recommend! 😀

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