Half-closed pie with chicken stuffing with vegetables filled exotic flavors of Indian cuisine, which gives it a mixture coconut cream and seasoning curry madras. She is more burning than regular curry powder, but this stickiness is perfectly balanced delicate coconut cream flavor. The cake is cooking pretty fast if you use a purchased shortbread dough, and for filling already take grilled chicken. Sliced chicken and warmed in spicy sauce together with green peas and onions, and then laid out on the bed the dough, the edges of the pie are pleated so that the juices do not flow out, and that’s it goes to the oven. Serve the fried pie garnished cauliflower. Nutritional Information per serving: (4 total) Calories 500, total fat 32 g., Saturated fat g., Proteins 23 g., Carbohydrates 33 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. grilled chicken
- 1 can (150 gr.) Coconut cream without sugar
- 1 shallot, finely chopped
- 3/4 tsp curry madras powder
- 3/4 Art. frozen green peas
- 1 round platter of frozen pie dough
- Half a small head of cauliflower
- 2 tbsp. l olive oil
- 1/4 Art. coarsely chopped cilantro
- Juice of half a lemon
Recipes with similar ingredients: grilled chicken, peas, shallots, shortbread dough, cauliflower, coconut cream, curry
Recipe preparation:
- Preheat the oven to 230 ° C and cover the baking sheet with foil.
- In a large skillet with non-stick coating over medium heat heat 2 tbsp. l coconut cream. Add shallots and powder curry and cook, stirring, until soft, about 3 minutes. Then stir in the chicken and almost all the remaining coconut cream, except for 2 hours. l., and cook until tender, about 2 minutes. Remove from heat and mix the peas; salt and pepper.
- Roll out the dough for the pie on the prepared baking sheet. Put the chicken mixture on the dough, stepping back from the edges of about 2.5 cm. Set aside the pan. Fold the edges of the dough to the center, pleating them across as necessary. Lubricate the dough with delayed coconut cream. Bake until the cake is lightly browned and the filling starts. bubble out, 20-25 minutes.
- Meanwhile, cut the inflorescences and stalks of cauliflower. Wipe the pan, add the olive oil and heat to moderate high heat. Add cauliflower, salt and pepper. Fry, without disturbing, until it is browned, 4-5 minutes. Shuffle and continue to fry until crisp, about 3 minutes. Take off fire and mix with cilantro. Add lemon juice to taste, salt and pepper.
- Slice the pie into slices and serve with cauliflower. From above sprinkle with cilantro.
