Use store-bought curry paste to create this creamy,easy curry pie,ready in less time than it takes to order takeaway.
2 tbsp vegetable oil
600g chicken thighs,chopped
500g Kent pumpkin,chopped
1/4 cup Malaysian-style curry paste
400ml can coconut milk
1 cinnamon stick
1/4 cup lime juice
8 store-bought roti breads
50g unsalted butter
1 long red chilli,deseeded and finely chopped
4 sprigs curry leaves
Preheat the oven to 200C fan-forced (220C conventional). Heat oil in a large skillet over medium heat. Season the chicken,add to the pan and cook stirring occasionally for 5 minutes,or until coloured.
Add the pumpkin,curry paste,coconut milk and cinnamon. Bring to a simmer and cook for 10-12 minutes,or until the chicken and pumpkin are just tender. Remove the cinnamon stick,add lime juice and divide between 2 x 2.5 cup capacity baking dishes. Scrunch the roti and place on top. Place in the oven and bake for 10 minutes,or until golden and crisp.
Meanwhile,melt the butter in a medium frying pan over medium heat. Add the chilli,season with salt and pepper and cook for 2 minters,or until golden. Add the curry leaves and cook for a further 30 seconds. Take off the heat. Serve the pies topped with butter.
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