Madras Chicken Curry
Fusion
Medium
Main CourseCreamy Madras Chicken Curry Pot Pie With Bold South Indian Flavours
Madras Chicken Curry
85 mins
Cooking Time
Medium
Difficulty
22
Ingredients
Non Veg
Diet
The Creamy Madras Chicken Curry Pot Pie is a fusion delight that takes the classic South Indian Madras chicken curry and turns it into a comforting baked dish with a flaky crust. Tender chicken pieces are simmered in a curry base made from sauteed onions, garlic, ginger, tomatoes, coconut milk, and a blend of traditional South Indian spices, including Madras curry powder, turmeric, and chilli powder. Curry leaves and mustard seeds add that authentic, aromatic touch typical of South Indian cooking. The result is a thick, creamy, flavour-packed curry that is spicy, tangy, and deeply comforting. The pot pie crust adds a golden, buttery crunch that balances the creaminess of the curry. This dish is ideal for weeknight dinners, family meals, or weekend comfort food indulgences.
Ingredients
UNITSIngredients
For the Chicken Curry Filling:
500 gChicken (boneless, cut into cubes)
1 cupOnion (finely chopped)
5 clovesGarlic (minced)
1 tspGinger (grated)
1 cupTomatoes (pureed)
1 cupCoconut milk
2 tspMadras curry powder
¼ tspTurmeric
½ tspRed chilli powder
1 tspCoriander powder
8–10Curry leaves
½ tspMustard seeds
2 tbspOil
to tasteSalt
2 tbspFresh coriander (chopped)
For the Pot Pie Crust:
1½ cupsAll-purpose flour
100 gCold butter (cubed)
¼ tspSalt
4–5 tbspIce water
1Egg wash (beaten, for brushing)
For Serving:
or garnishFresh coriander
optionalLemon wedges