|
|
|
Recipes from Everyday Cooking Chicken Pot Pie 2 tablespoons olive oil3 bay leaves 2 dried red chilies 4 medium golden potatoes, cubed 2 medium carrots, sliced 1 green pepper, chopped 2 cups mushrooms, sliced 1 cup green peas ½ teaspoon salt 2 teaspoons White Jasmine Tandoori masala ¼ cup fresh parsley, chopped 2 pounds boneless skinless chicken, cubed 2 tablespoons olive oil 2 tablespoons garlic, chopped 1 teaspoon ginger, chopped ½ teaspoon salt 1 teaspoon White Jasmine garam masala ½ teaspoon turmeric ¼ cup fresh parsley, chopped 11/2 cup chicken or vegetable stock 1 sheet puff pastry Heat the oven to 375 degrees. Add olive oil to a pan, add bay leaves and dried chilies. Add chopped vegetables, stir the mixture. Add salt and Tandoori masala. Add chopped parsley. Add everything to a baking dish. In a separate pan heat olive oil, add chicken. Add garlic, ginger. Mix. Add salt, garam masala and turmeric. Add parsley and chicken or vegetable stock. Pour the mixture on top of the vegetables in the baking dish. Top with the puff pastry. Place in oven for about 10-15 minutes until the pastry puffs up and is golden brown. Serve with a salad
|
