Curry Coconut Chicken with Hazelnut Pie
This dish takes about 1 hour to make.
Chicken stir fry
Creamy chicken pesto with spring onion pasta from Continental
Lemon and garlic seasoning
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.
Add Curry powder.
Add 1 tin of Coconut cream.
Add hazelnut to thicken the dish to thicken it.
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.
Let the pies cook in the oven at 150°C for 20 minutes.
When you add the Hazelnut, you can add a little at a time until you have the desired consistency.