SG 50 Special: Curry Chicken Pot Pie

In conjunction with SG50, I will be posting a series of Singapore recipes for month of August featuring Singaporeans' favorite local food.  Stay tune to check out these recipes! 

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And the first recipe under SG 50 featured posts will be my favorite curry puff!

Making the pastry puff is a very tedious process. Being a lazy cook, I am always finding the easy way out, and I realised that ready-made prata is a great substitute for flaky pastry.  It's my first time using ready-made prata to substitute puff pastry and the results is stunning!

There is still the flaky effect, yet not oily because the prata is baked, and not fried.  Prata complement the curry very nicely. No wonder some things has to come together.. just like you tiao with soya milk 

SG 50 Curry Chicken Pot Pie

Ingredients:

Filling
2 Pieces (about 420g) Chicken Breast (boneless & skinless), cut into small chunks

1 ½ Tbsp Curry Powder (store-bought)
½ Tbsp Chili Powder

4 Yellow Flesh Potatoes, boiled, peeled, and cut into small chunks
1 Large Yellow Onion, chopped
6 Tbsp Curry Powder (store-bought)
2 Tbsp Chili Powder
6 Tbsp of Water

400 ml Coconut Milk

1 ½ Cups Chicken Stock

 or Water
Salt
Vegetable Oil for cooking


4 Hard-Boiled Eggs, peeled
& quartered



1 packet of ready-made prata (frozen)

1. Make the filling: Combine chicken pieces with 1 ½ Tbsp of curry powder, ½ Tbsp of chili powder, a big pinch of salt. Marinate for about 20 minutes. 


2. Mix the curry powder and chili powder with water to form a paste.

3. In a large wok or pot, heat about 5 to 6 Tbsp of oil over moderate heat. Then add the chopped yellow onion. Cook until the onions are lightly brown in color. 

4. Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. 

5. Then add the water and coconut milk. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. 

6. Then, add the potatoes and cook for about 15 to 20 minutes. Season the curry with salt and let cool for about 20 minutes. 

7. Scoop the filling into a aluminium dish and top it with a prata.

8. Glaze the Pot Pie with beaten egg and bake in a preheated oven at 180 degree Celsius for 30 mins.