Easter chicken pie

Combine all of the marinade ingredients with the chicken in a sealable bag or bowl. If you’re using a bowl, cover in cling film and refrigerate, 1 hour or overnight.

Add the canola oil to a large saucepan over high heat. Sauté the onion until soft and golden brown. Add the marinated chicken to the onion, along with the marinade, about 5 minutes or until the chicken is cooked through.

Add the tomato purée, brown sugar and salt. If the sauce is too acidic, add another 5ml (1 tsp) brown sugar. Turn the heat down to a simmer, about 20 minutes, and allow to reduce. Stir through the double-thick cream, then remove the saucepan from the heat and stir in the fresh coriander.

Preheat the oven to 180°C. Grease a 25cm-diameter pie dish. Unroll the puff pastry enough to cut out a disc a little bigger than your pie dish. Line the dish with the puff pastry disc, prick the base and cut off any excess pastry. Refrigerate, 20 minutes. Using a chicken-shaped cookie cutter, cut chicken shapes from the rest of the puff pastry, place them on baking paper and refrigerate, 30 minutes.

Once the pie case has chilled, line it with baking paper, fill with baking beans or pulses and blind-bake, 10 minutes or until the edges are slightly golden. Once out of the oven, remove the baking beans or pulses, discard the baking paper and bake, a further 5 – 10 minutes. Remove from oven. Fill the pastry case with the butter chicken curry. Form a lid with the chicken cut-outs. Lightly brush the chicken cut-outs with the egg wash and bake in the preheated oven, until the pastry is golden brown, crispy and cooked through, about 20 – 25 minutes.