Chicken Curry Pie

1) Pre-heat the wok. Heat up Cheffaro® Chicken Curry Paste and curry leaves under medium heat until fragrant.

2) Add 200ml of water and heat until half-cooked.

3) Add 200ml of coconut milk, stir occasionally.

4) Add chicken, then add in the potatoes. Stir until cooked well.

5) Transfer cooked chicken curry into an oven safe bowl. Cover the bowl with pastry sheet.

6) Brush pastry with egg then bake at 180°C for 5 to 10 minutes or until pastry puffed and turn golden brown.

7) Ready to serve.