Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1 tbsp avocado oil
  • 1 large onion, finely diced
  • 2 large carrots, peeled and sliced into rounds
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp turmeric powder
  • 14 oz light coconut milk
  • 0.5 cup low-sodium chicken bone broth
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp fish sauce
  • 250 g pre-rolled puff pastry
  • 1 large egg, beaten
  • 1 tsp nigella seeds

Instructions:

  1. Preheat and Prep. Set your oven to 400°F (200°C). Note: A hot oven is crucial for the pastry to rise.
  2. Sauté the Aromatics. Heat 1 tbsp avocado oil in the skillet and cook the onion and carrots until softened and translucent (about 5 minutes).
  3. Bloom the Spices. Stir in the minced garlic, grated ginger, 2 tbsp curry powder, and 1 tsp turmeric. Note: Cook for 60 seconds until the room smells incredible.
  4. Brown the Chicken. Add the 1.5 lbs chicken cubes to the pan. Cook until the exterior turns white but isn't fully cooked through.
  5. Simmer the Base. Pour in the 14 oz coconut milk, 0.5 cup bone broth, and 1 tbsp fish sauce. Bring it to a gentle simmer.
  6. Thicken the Sauce. Whisk the 2 tbsp cornstarch with 2 tbsp water. Pour this into the bubbling skillet and stir until the sauce coats the back of a spoon.
  7. Final Veggie Toss. Fold in the 1 cup frozen peas. Take the pan off the heat so they don't get mushy.
  8. Apply the Pastry. Drape the 250 g puff pastry over the skillet. Trim the edges or tuck them in for a rustic look.
  9. The Egg Wash. Brush the beaten egg over the entire surface of the pastry and sprinkle with 1 tsp nigella seeds.
  10. Bake to Finish. Place the skillet in the oven for 25-30 minutes until the pastry is puffed and deeply golden.