Recipes

Chicken Tikka Pie

Ingredients
  • 10 Portions

    Diced Chicken Thigh 600g

    Onion (Diced) 100g

    Mixed Peppers 100g

    Tomato Sauce (as per FFT recipe) 800ml

    Curry Powder To taste

    Garam Masala 1 tsp

    Ground Coriander 1 tsp

    Turmeric pinch

    Potatoes (Peeled and Diced) 1kg

    Salt and Pepper To taste

    Garlic (sliced) 3 cloves

    Olive Oil For frying

     

  • 50 Portions

    Diced Chicken Thigh 3kg

    Onion (Diced) 500g

    Mixed Peppers 500g

    Tomato Sauce (as per FFT recipe) 4 ltr

    Curry Powder To taste

    Garam Masala 1 tbsp

    Ground Coriander 1 tbsp

    Turmeric 0.5tbsp

    Potatoes (Peeled and Diced) 5kg

    Salt and Pepper To taste

    Garlic (sliced) 1 bulb

    Olive Oil For frying

     

  • 100 Portions

    Diced Chicken Thigh 6kg

    Onion (Diced) 1kg

    Mixed Peppers 1kg

    Tomato Sauce (as per FFT recipe) 8ltr

    Curry Powder To taste

    Garam Masala 2 tbsp

    Ground Coriander 2 tbsp

    Turmeric 1 tbsp

    Potatoes (Peeled and Diced) 10kg

    Salt and Pepper To taste

    Garlic (sliced) 2 bulb

    Olive Oil For frying

     

Method
  1. Prepare the tomato sauce as per the FFT recipe
  2. In a separate pan add olive oil for frying
  3. Add the diced onion and garlic and cook for 2 mins stirring regularly
  4. Season the diced chicken with salt, curry powder and pepper
  5. Add to the pan and brown with the onions
  6. Add diced peppers and cook for 5 minutes
  7. Add the tomato sauce cook for 20 minutes
  8. Taste and adjust for seasoning, adding more curry or spices if necessary
  9. Add the diced potato to a pan of boiling water seasoned with salt and turmeric
  10. Par – cook these so the colour is infused but the potato is still quite firm
  11. Add to a roasting tray, season with salt and pepper, drizzle with a little oil and roast for 15-20 minutes until cooked through and browned slightly
  12. Add the curry to the bottom of a gastronorm or baking dish
  13. Top with the Bombay potato to cover the curry and bake in the oven until piping hot and browned on the top
Key Points
  • Marinading the diced chicken the day before in some oil and curry powder will add extra depth to this dish.
Allergens

Milk