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Chicken intermediate
Black Pepper Chicken Pie
Tender chicken chunks in a robust, peppery gravy with onions and potatoes. A bold, spicy, and utterly addictive Singapore-style dish.
70 mins
6 servings
$19.00
Curry Chicken Pie
Tender chicken in aromatic curry sauce with potatoes and vegetables. Perfect for spice lovers with that familiar Singaporean curry flavor.
Ingredients
For 6 servings
Est. $24.40
Total Estimated Cost $24.40
* Prices are estimates based on major Singapore supermarkets and may vary by location and availability.
Shopping Tip
Click on supermarket links to search for each ingredient online. Compare prices across stores for the best deals!
Recipe Variants
Extra Spicy Version + $0.50
Add 2-3 bird's eye chillies, chopped, Increase curry powder to 4 tbsp
Rendang-Style Pie + $2.00
Add 50g desiccated coconut, Add 2 kaffir lime leaves, Add 1 stalk lemongrass, bruised
Individual Curry Pies + $0.00
Divide into 6 portions, Wrap in circles of pastry, Bake 25-30 minutes
Instructions
The Story Behind This Pie
This recipe bridges my British pie-making training with Singaporean flavors. The aromatic curry powder, coconut milk, and that secret splash of fish sauce create a filling that’s unmistakably Southeast Asian. It’s like having curry chicken in a flaky pastry blanket!
Instructions
Step 1: Toast the Curry Powder
Heat 1 tbsp oil in a large pot over medium heat. Add curry powder, toast for 1 minute until fragrant. This blooms the spices and intensifies flavor.
Andy’s Tip: Watch carefully - curry powder burns quickly! It should smell amazing, not bitter.
Step 2: Build the Curry Base
Add remaining oil, onions, garlic, and ginger. Cook 5 minutes until softened and golden. Add tomato paste, cook 2 minutes.
Andy’s Tip: This aromatic trinity (onion, garlic, ginger) is the flavor foundation. Don’t rush it!
Step 3: Brown the Chicken
Add chicken pieces, stirring to coat with curry mixture. Cook 5 minutes until chicken starts to brown. The curry paste should coat each piece.
Andy’s Tip: Chicken thighs > chicken breast for curry. They stay juicier and have more flavor!
Step 4: Add Vegetables and Simmer
Add potatoes and carrots, stir well. Pour in coconut milk and chicken stock. Add fish sauce and brown sugar. Bring to a boil, then reduce to simmer.
Andy’s Tip: The fish sauce is the secret! It adds savory depth without tasting fishy.
Step 5: Simmer Until Thickened
Cover and simmer for 20-25 minutes until potatoes are tender and sauce has thickened. If too thin, simmer uncovered for 5 minutes more. Stir in lime juice, taste and adjust seasoning.
Andy’s Tip: The curry should be thick enough to coat the back of a spoon - not watery!
Step 6: Cool, Assemble, and Bake
Let filling cool for 20 minutes (crucial for preventing soggy pastry). Preheat oven to 200°C (390°F). Transfer to pie dish, top with puff pastry, seal edges, cut vents, brush with egg wash. Bake 30-35 minutes until golden.
Andy’s Tip: Hot curry + pastry = instant sogginess. Be patient and let it cool!
Ingredient Shopping Guide
Where to Buy
For authentic Singaporean flavor, use local curry powder brands. Click the ingredient links above to purchase online, or visit these stores:
- FairPrice - Great for Baba’s or Prima curry powder (local brands)
- Cold Storage - Wide selection of Thai and Indian curry pastes
- Wet Markets - Best prices on fresh ginger and local produce
Curry Powder Selection
Singaporean-style: Baba’s, Prima - slightly sweet, aromatic Indian-style: Madras, Garam Masala - deeper, earthier Thai-style: Red or yellow curry paste - different flavor profile but works
Cost Breakdown
| Ingredient | Estimated Price |
|---|---|
| Chicken thigh (600g) | $7.50 |
| Potatoes & carrots | $2.20 |
| Onions, garlic, ginger | $1.90 |
| Curry powder & spices | $2.00 |
| Coconut milk (400ml) | $2.50 |
| Puff pastry (450g) | $4.80 |
| Stock & condiments | $3.10 |
| TOTAL | $24.00 |
Total estimated cost: $19.00 (serves 6) Cost per serving: $3.17
Affordable comfort food with restaurant-quality flavor!
Recipe Variations
Make it Your Own
Add Vegetables - Include green beans, bell peppers, or peas
Protein Swap - Use beef, lamb, or tofu instead of chicken
Spice Level - Adjust curry powder amount to taste (2-4 tbsp range)
Coconut-Free - Replace coconut milk with cream + 1 tsp coconut extract
Expert Baking Tips
Achieving Perfect Curry Flavor
- Toast spices first - Blooms aromatics for deeper flavor
- Use fish sauce - The secret ingredient for umami depth
- Balance sweet/savory - Brown sugar balances spice and saltiness
- Finish with lime - Brightens and lifts all the flavors
Adjusting Spice Level
- Mild: 2 tbsp curry powder, no chillies
- Medium: 3 tbsp curry powder (as written)
- Hot: 4 tbsp curry powder + 2 bird’s eye chillies
- Extra Hot: Add sambal oelek or chilli paste to taste
Make Ahead Tips
- Curry flavor improves overnight! Make filling 1-2 days ahead
- Store in fridge, reheat before assembling pie
- Freeze filling for up to 3 months (thaw overnight before using)
Preventing Soggy Pastry
- Cool filling completely - At least 20 minutes
- Thick sauce - Reduce until very thick
- High oven temp - 200°C creates crispy pastry fast
Nutritional Information
Per serving (based on 6 servings):
- Calories: 520 kcal
- Protein: 26g
- Fat: 32g
- Carbohydrates: 35g
- Fiber: 3g
- Sodium: 680mg
Storage & Reheating
Storage
Refrigerate covered for up to 3 days.
Pro Tip: Like most curries, this tastes even better the next day as flavors meld.
Freezing
Freeze unbaked pie for up to 2 months. Bake from frozen, adding 15 minutes.
Reheating
Reheat at 180°C for 20-25 minutes. The curry flavor intensifies over time!
Serving Suggestions
Perfect Pairings:
- Steamed jasmine rice or roti prata
- Cucumber raita or yogurt for cooling
- Simple green salad with lime dressing
- Achar (pickled vegetables)
- Mango chutney
Beverage Pairings:
- Ice-cold Tiger Beer
- Sweet Thai iced tea
- Lassi (mango or plain)
- For wine: Off-dry Riesling or Gewürztraminer
Reviews & Ratings
⭐⭐⭐⭐⭐ 4.7/5 (201 reviews)
“Tastes exactly like my favourite curry chicken from the hawker center!” - Wei Ling T.
“The fish sauce tip is genius. This is so flavorful!” - Marcus L.
“Made extra spicy version - perfect for my spice-loving family.” - Priya K.
Frequently Asked Questions
Q: Can I use curry paste instead of powder?
A: Yes! Use 3-4 tbsp Thai red or yellow curry paste. Reduce or omit other spices.
Q: Is this very spicy?
A: Medium spice as written. Curry powder varies by brand - adjust to your taste.
Q: Can I make this without coconut milk?
A: Yes, but you’ll lose that rich, creamy texture. Try evaporated milk + 1 tsp coconut extract.
Q: My curry is too watery, help!
A: Simmer uncovered for longer. Or mix 1 tbsp cornflour with water and stir in.
Q: Can I use chicken breast instead of thigh?
A: Yes, but thighs stay much juicier. If using breast, don’t overcook it.
Q: What’s the best curry powder brand?
A: For Singaporean flavor: Baba’s or Prima. For Indian: Madras curry powder. All work great!
Ready for curry in a crust? This fusion pie is comfort food at its finest!
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