28 The best Coconut Milk Chicken Pie family's new favorite!

If you are having trouble lately in the kitchen when it pertains to getting your food just right, you are not alone. Lots of people have all-natural cooking skill but not quite enough knowledge to prepare with perfection. This Coconut Milk Chicken Pie recipe is a good start, simple to prepare and also tasty.

I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. The coconut milk gives the chicken a subtle sweetness, and creates a rich sauce that's perfect for spooning over rice. In addition to the coconut milk, there's another clever ingredient that adds an intense pop of flavor and subtle heat to this recipe: store-bought Thai green curry paste.

Provide chicken breast.
You need to prepare potatoes, cut into cubes.
Provide carrots, cut into cubes.
You need to prepare mushroom, sliced.
Prepare peas ( in can).
You need to prepare garlic, chopped.
Prepare onion, chopped.
Provide butter.
Prepare turmeric powder.
Prepare paprika (optional).
You need to prepare coconut milk.
Prepare chicken bouillon cubes (optional).
Provide salt.
You need to prepare pepper.
You need flour, dissolved in 1/2 cup water.
Provide egg, beaten.
Provide puff pastry ( i used the low fat but you can also use the normal one if you want to).

Short Tips:

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Mix the chicken and turmeric power well and sprinkle a little paprika. (set aside).
Heat the butter in the saucepan over medium high heat. Saute the garlic and onion..
Add the chicken. Stirring often until the chicken loses its raw look..
Add the potatoes and carrots. Stirring constantly for 1 minute. Then add the mushroom, continue stirring for about 30 seconds..
Stir in the coconut milk, add the chicken bouillon and bring to boil. Turn down to a simmer, cover. Cook for about 10 minutes or until the potatoes are cooked..
Add the peas, stir. Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water. Cook until the sauce has thicken. Turn off the heat..
Place the puff pastry in the pan. Put the chicken filling. Cover with puff pastry, then seal the edges..
Brush the top with beaten egg..
Preheat the oven 180°F celsius. Then bake for 45 minutes or until the top becomes brown..

I do not recommend using almond milk because it is much thinner. A Bombay potato-topped coconut curry bake that's healthy and low-fat. Snuggle up with some guilt-free comfort food, from BBC Good Food. Brown the chicken breasts quickly but well on both sides, then remove to a plate. Top with coconut flakes and cilantro.

Take these Coconut Milk Chicken Pie recipe suggestions and also use them as well as perhaps even experiment while you go to it. The kitchen is an excellent place to try brand-new points with the best aid.

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