3 - 4chopped whole dried chillies if you don't like heat, add less
400gtinned chopped tomatoes
6tbspfull-fat natural yogurtkeep some for serving
3 - 4sprigs of coriander stalkskeep some leaves for garnishing
12dried curry leaves
1tbspcornflour mixed with 2 tbsp cold waterthis is to help thicken the curry sauce
4free-range (skinless) chicken breasts cut into chunks
3red/yellow/green peppers cut into rough piecesit doesn't matter if you can only find one type of coloured pepper
2red onions cut into rough pieces
pinch of grind pepper
65gsalted butterIMPT: chilled and cubed
50glardIMPT: chilled and cubed
1 free-range egg, beaten for glazing
3tbsplime pickleyou can buy a jar from most supermarkets
1 - 2 tbsphot waterto help dissolve the sugar
In a frying pan, heat 2 tbsp of oil and then add the garlic, cumin, turmeric and dried chillies. Let these cook off until you smell the spices (should be approx 3 mins).Next add in the tomato puree, tinned tomatoes, chicken stock and yogurt. Stir altogether and bring to the boil.
Once it hits boiling, turn the heat down to simmer and add in the coriander stalks and curry leaves and pour in your cornflour mix.Stir in and let it simmer for another 15 mins.
Now add in the chicken and let it all cook for another 5 mins or so. You want the sauce to be a little thicker (now you've added the cornflour mix and it's all simmered), probably around the same consistency as a nice gravy (not thick like your Grandma's though!)
Turn the heat right down so you can now grill your peppers and onions.Best way to do this is by mixing the peppers and onion in a bowl with some oil first, then spreading out foil on a tray and out under the grill.You want the peppers and onions to get juicy and a little charred... should only take a 5 minutes or so.
Back to the curry pan. Add in the grilled peppers and onions and stir in the garam masala.Have a taste and season as required.
Set aside to cool. It's important to cool completely so it doesn't ruin the pastry when you build your pie. (After it cooled a bit, I stuck in the fridge for an hour).
Now, in a bowl, combine the flour, salt, and a few grinds of pepper then add in the chilled cubes of lard and butter.Make sure your hands aren't hot (stick under the cold tap for a minute) and use your fingers tips to make a breadcrumb texture.
In another bowl, mix the vinegar, water and soured cream.
Now, make a well in the middle of the flour mix and pour in the mixture into it.Use (floured, cold) hands to mix and make a rough dough.Once done, sprinkle flour onto your work surface and knead a few times to make a ball shape.Chill in the fridge for approx 30 minutes.
While the dough is chilling, turn the oven on to 200°C/gas 6/390°F
Take the chilled dough cut into 2 and roll the first on a floured surface till its wider than the pie dish and approx 5mm thickness.Butter the dish so the pastry does not stick Now, gently line the pie dish with the pastry (some people don't bother with this and just do the top but we had enough pastry and it makes it a proper pie ;)Brush the rim of the pastry with beaten egg.Add in the curry filling, With the other half of the dough roll out the lid and place it gently on top and press down /crimp the edges so it seals the pieBrush the beaten egg all over and chill for another 10 mins.
Lime Pickle Glaze
Push the lime pickle through the sieve (push the bigger pieces to the side) into a bowl... it seems a little pointless but you do get enough come through and it's plenty to give a kick.Add the sugar and 2 tbsp hot water and mix.
Now, bake the pie for 45 mins. After the first 15 minutes in the oven brush the lime pickle glaze all over.Repeat a few more times to ensure the flavour and colour build up.Once baked, take out, rest for a few minutes, garnish with some chillies and coriander.Serve with some yogurt and watch the smiles grow on your family!