Sudanese-Inspired Green Chicken Curry Pie

Ingredients

In this Sudanese adaptation of the British classic, the traditional chicken pie is transformed into a flavorful curry pie. The original British recipe is enhanced with Sudanese spices such as cumin, coriander, turmeric, and fenugreek, giving the dish a distinct Sudanese flair. The creamy curry sauce replaces the traditional gravy, infusing the pie with aromatic flavors. The addition of Sudanese vegetables like okra and eggplant adds a unique twist to the dish, making it a true fusion of British and Sudanese cuisines. We alse have the original recipe for Green Chicken Curry Pie, so you can check it out.

• 500g (1.1 lb) boneless chicken, diced 500g (1.1 lb) boneless chicken, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 400ml (1 3/4 cups) coconut milk 400ml (1 3/4 cups) coconut milk
• 1 cup okra, sliced 1 cup okra, sliced
• 1 cup eggplant, diced 1 cup eggplant, diced
• Salt, to taste Salt, to taste
• 1 package of ready-made pie crust 1 package of ready-made pie crust

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and sauté until translucent.
4. 4.
   Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another minute.
5. 5.
   Add the diced chicken to the pan and cook until browned on all sides.
6. 6.
   Sprinkle the ground cumin, coriander, turmeric, and fenugreek over the chicken. Stir well to coat the chicken with the spices.
7. 7.
   Pour in the coconut milk and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
8. 8.
   Add the sliced okra and diced eggplant to the pan. Cook for an additional 5 minutes until the vegetables are tender.
9. 9.
   Season with salt to taste.
10. 10.
    Transfer the chicken curry filling to a pie dish.
11. 11.
    Roll out the ready-made pie crust and cover the pie dish, sealing the edges.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can soak it in vinegar or lemon juice for 30 minutes before slicing and adding it to the curry.
• Eggplant — Salting the diced eggplant and letting it sit for 15 minutes before rinsing can help remove any bitterness.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of chili powder.
• Serve the pie with a side of Sudanese flatbread or rice for a complete meal.
• Customize the vegetables by adding other Sudanese favorites like pumpkin or sweet potatoes.
• If you prefer a vegetarian version, substitute the chicken with tofu or chickpeas.
• Make the pie crust from scratch for an extra special touch.

Serving advice

Serve the Sudanese-Inspired Green Chicken Curry Pie hot, straight from the oven. Garnish with fresh cilantro leaves for added freshness and serve with a side of Sudanese flatbread or rice.

Presentation advice

Present the Green Chicken Curry Pie on a large serving platter, allowing the golden crust to take center stage. Cut the pie into generous slices to showcase the flavorful filling. Garnish with a sprinkle of ground cumin or coriander for an extra touch of elegance.