Chicken Curry Pot pies

Serves: 4
Time: 45 Minutes

Ingredients:

• ½ cup flour
• 1 T masala
• 4 chicken breasts, cubed
• 2 T olive or avocado oil
• 2 large onions, diced
• 2 t (10 ml) fennel seeds
• 2 t (10 ml) cumin seeds
• 1 bay leaf
• 1 x 400 g tin chopped tomatoes
• 2 t (10 ml) masala
• 1 clove garlic, crushed
• 60 ml cream
• 1 x 400 g roll puff pastry, defrosted
• 1 egg, beaten

Method:

1. Combine the flour and masala in a bowl and season with salt & pepper. Dust the chicken with the seasoned flour and shake off excess
2. Heat the oil in a saucepan and fry the chicken pieces until golden brown. Remove and set aside.
3. Add the onions to the same saucepan and fry until soft. Add the fennel, cumin and bay leaf, and fry for another 3 minutes.
4. Add the tomatoes, remaining masala and garlic into the onion mixture. Return the chicken to the saucepan and simmer for 15 minutes until the chicken is soft. Stir in the cream. Spoon the  chicken curry into 4 bowls and set aside.
5. Preheat the oven to 180°C. Roll the puff pastry out on a lightly floured surface and cut 4 circles using a cookie cutter. Gently place over the bowls and brush with egg. Bake for 20 - 25 minutes or until golden brown.

Credit: Your Family