Red Coconut Chicken Pie

Picture of Red Coconut Chicken Pie
Things You’ll Need

Pillsbury Pie Crust (2pk)
Boneless Chicken Breasts
Lite Coconut Milk
Chicken stock
Thai Red Chili Paste
Brown Onions
Fresh Ginger
Corn Starch
Egg white
Spices (Cumin, salt, black pepper, ground ginger)
Mango Chutney (Recipe on everythingbutfish.tumblr.com)
Sour Cream
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Step 1: Veggie Prep

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Tip #1  When working with a new flavor palette such as Indian search for common spices used to familiarize yourself.

Preheat oven to 450 F. Prep all your vegetables. Dice onions, garlic, and slice carrots into thin pieces. Set aside.  Now chop up a bunch of fresh cilantro and set aside.

Step 2: Preparing Pie Filling

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Now heat up a large skillet on the stove and add in your can of lite coconut milk mixed with about a tablespoon of red chili paste turn to medium heat and give it a good whisk.  While this is simmering take your chicken breast and season with salt and pepper and grill until completely cooked (I use a George Foreman!).  After the chicken is cooked dice it up and add it into the simmering coconut milk mixture along with all of your chopped veggies.

Now time to adjust all your flavors!  Take a cheese grater and grate in some fresh ginger. Now add in salt, pepper, ground ginger, and cumin to taste.  Now add in about a half cup of chicken stock, and a table spoon of cornstarch, whisk well, cover, and let it simmer…stirring occasionally.
ekiessling1 year ago
Thank you, this sounds yummy.