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You already realize that the body calls for a heart that is strong and healthy. Give it some thought: How can the rest of your body remain healthy if your heart isn’t healthy? You already understand that regular exercise and a healthy lifestyle are vital in terms of the total health of your heart. Are you aware, though, that there are a number of foods that can help your heart be healthier? Keep on reading to find out which foods are great for your heart.
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There are a whole lot of foods that you can include in your diet that will be good for your body. It’s true that each of the food mentioned in this article can help your body in many ways. The foods mentioned are especially great for the heart, however. Try to start incorporating these foods in your diet daily. Your heart will greatly benefit from it!
We hope you got insight from reading it, now let’s go back to chicken curry pies recipe. You can cook chicken curry pies using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Chicken Curry Pies:
- Prepare Chicken broth
- Provide 2 stalks celery
- Take 1 carrot
- You need 1 onion
- Take cube Stock
- Provide 2 chicken breasts
- You need 1 egg yolk
- Provide Pie Filling
- Prepare 75 g bacon bits
- Provide 2 leeks
- You need Mixed fresh herbs fresh rosemary, thyme, marjoram)
- Provide 2 tbsp curry powder
- You need 2 tbsp flour
- Get 2 cups coconut milk
- You need Pie Crust
- Use Puff pastry
- You need Egg yolk
Steps to make Chicken Curry Pies:
- Place washed and peeled onion, carrot and celery stalks in a large saucepan. Cover with 6 cups of water. Add stock cube. Bring to the boil.
- Add the chicken breasts and allow to simmer until chicken is cooked. This should take about 30 minutes depending on how big your chicken breasts are - Once cooked allow to cool. Separate broth, keep veg and chicken
- Heat oil in a frying pan. - Add the cleaned and finely sliced leeks together with bacon bits - Sauté for about 5 minutes until the leeks are tender.
- Add the chopped mixed herbs, the curry and gluten free flour and stir over low heat for 1 minute.
- Gradually add the coconut milk, stirring until mixture is smooth. - Stir constantly over medium heat until sauce boils and thickens. Remove from heat.
- Chop or pull apart the previously poached chicken breasts and add it to the sauce mixture, season to taste; stir gently until combined and allow to cool slightly.
- For pie with a Pastry bottom, line the pie dish with pastry and cook at 220 for 10 minutes first. Poke holes in the base before putting in oven to prevent rising.
- Once cooled spoon the mixture into a baking dish. - - Brush edge of pastry dish with beaten egg yolk. - Top with puff pastry, crimp down the edge to seal using your fingers or by using a fork; trim and brush the top with the remaining egg yolk. - - Decorate with any pastry trimmings if you desire and cut 3 slits in the centre of the pie to allow the steam to exit during baking.
- Bake in a moderately hot oven (220°C/430°F) for 10 minutes then lower heat to moderate (180°C/350°F) and cook a further 20 minutes. Should the pastry begin to brown too quickly cover with a sheet of foil.
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