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Curry Coconut Chicken with Hazelnut Pie

Ingie
This dish takes about 1 hour to make.
Cook Time 1 hr
Servings 4 people

Equipment

  • Frying pan.
  • Oven.

Ingredients
  

  • 500 g Chicken stir fry
  • 1 pk Creamy chicken pesto with spring onion pasta from Continental
  • 1 cup Milk
  • 1 tin Coconut cream
  • 1 cup Hazelnut flour
  • 2 tbsp Curry powder
  • 1 tbsp Pepper seasoning
  • 1 tbsp Salt seasoning
  • 1 tbsp Lemon and garlic seasoning
  • 2 tbsp Cocunut oil
  • 4 units Pastry sheets

Instructions
 

  • Add coconut oil to a frying pan and begin heating up the pan on the stove.
  • When the pan is hot, add the chicken stir fry andlet it cook through in the coconut oil.
  • Reduce the heat to medium hot and add 1 cup of milk.
  • Add the packet of Creamy chicken pesto with spring onion pasta from Continental and stir it all thorugh.
    Curry coconut chicken with hazelnut pie recipe
  • Add Curry powder.
  • Add 1 tin of Coconut cream.
  • Add seasoning.
  • Add hazelnut to thicken the dish to thicken it.
    Curry coconut chicken with hazelnut pie
  • Let the dish cool down.
  • Defrost 4 pastry sheets.
  • When the dish has cooled down and the pastry sheets have defrosted, add the dish to the pastry.
    Curry coconut chicken with hazelnut pie
  • Let the pies cook in the oven at 150°C for 20 minutes.
    Curry coconut chicken with hazelnut pie

Notes

When you add the Hazelnut, you can add a little at a time until you have the desired consistency. 
Keyword chicken