Chicken Korma Pie
Our Chicken Korma Pie is a delicious blend of Indian and British cuisine and is absolutely perfect if you're counting calories or following a diet plan!
Also in these categories:
NutritionPer Serving
- Calories492
- Carbs44g
- Protein46g
- Fat13g
- Saturates7.2g
- Sugars7.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Chicken Korma Pie is a delicious fusion of Indian and British cuisine and combines a mild, creamy Chicken Korma curry with a herby mashed potato topping.
Traditionally, cream may be used in a Korma to get that rich, creamy sauce, but we’ve substituted it for light coconut milk to help keep the calories lower without compromising on the flavour. If you want to cut the calories even further, you can substitute the light coconut milk for 400ml of coconut dairy free milk alternative such as Alpro or Koko. We’ve used chopped coriander in our Chicken Korma Pie, but if you’re not a fan then you can use flat leaf parsley instead – it’ll still taste fantastic!
This dish also freezes and reheats really well which makes it perfect for batch cooking ahead of a busy week. Simply defrost thoroughly and then pop into the oven for around half an hour. Serve with your favourite Indian side dishes or some mixed veg for a quick and satisfying dinner!
What diets is this Chicken Korma Pie suitable for?
This Chicken Korma Pie is suitable for gluten free diets.
It can be made suitable for dairy free diets by omitting the milk. This will cause the mashed potatoes to be a little stiffer, but they’ll still be great for topping your pie.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Chicken Korma Pie?
You don’t need anything special to make this recipe. Most of the ingredients are probably things that you have in your cupboards already!
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How many calories are in this Chicken Korma Pie?
There are 492 calories per portion in this Chicken Korma Pie which means it falls into our Weekly Indulgence category.
This Chicken Korma Pie is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the potato in a medium saucepan of water and boil for 20 minutes or until tender. Drain well and return to the saucepan.
Step 2
Mash the potato with the milk. Add 2 tbsp of the fresh coriander and season well with salt and pepper. Stir to combine.
Step 3
Spray a medium saucepan with low calorie cooking spray and place on a medium heat. Fry the onions for 15 minutes, stirring occasionally, or until softened and golden brown.
Step 4
Add the chicken, ginger, garlic, and curry powder, and fry for 4 – 5 minutes to seal the chicken on all sides.
Step 5
Add the coconut milk, stir and simmer over a low heat, uncovered, for 15 minutes.
Step 6
Preheat the oven to 180ºC fan.
Step 7
Add the almonds and simmer over a low heat for a further 15 minutes, stirring occasionally. The sauce should have thickened slightly, if not cook a little longer. Stir in the remaining 1 tbsp coriander.
Step 8
Place the chicken korma mixture in a 27 x 18 cm ovenproof dish and spread out.
Step 9
Spread the potato over the top using a fork and place on a baking tray.
Step 10
Place in the preheated oven for 20 – 25 minutes or until golden brown.
Step 11
Remove from the oven and serve.
What could I serve with this Chicken Korma Pie?
This Chicken Korma Pie is delicious when served as a meal in itself, or alongside any of the following accompaniments:
How do you know when this Chicken Korma Pie is cooked?
Your potatoes need to be boiled for around 20 minutes or until they’re tender.
The filling for your pie will need to be cooked for around 50 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Finally, bake the pie for 20-25 minutes to crisp up the potato topping until it’s golden brown.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Chicken Korma Pie in the fridge?
Once you’ve put it out, ideally you should eat this dish within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken Korma Pie in the fridge for approximately 3 days or so.
Can I freeze this Chicken Korma Pie?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Chicken Korma Pie?
From chilled: Cover with foil and reheat in the oven at 180ºC fan for 30 – 35 minutes or until piping hot. If you want to reheat a single portion in the microwave, cover with vented clingfilm and microwave for around 3 – 4 minutes, or until piping hot.
From frozen: Defrost thoroughly and then as above.
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Chicken Korma Pie
Our Chicken Korma Pie is a delicious blend of Indian and British cuisine and is absolutely perfect if you're counting calories or following a diet plan!
-
Prep Time
15 MINS
-
Cook Time
1 HR 10
- KCals 492
- Carbs 44G
Instructions
- Place the potato in a medium saucepan of water and boil for 20 minutes or until tender. Drain well and return to the saucepan.
- Mash the potato with the milk. Add 2 tbsp of the fresh coriander and season well with salt and pepper. Stir to combine.
- Spray a medium saucepan with low calorie cooking spray and place on a medium heat. Fry the onions for 15 minutes, stirring occasionally, or until softened and golden brown.
- Add the chicken, ginger, garlic, and curry powder, and fry for 4 - 5 minutes to seal the chicken on all sides.
- Add the coconut milk, stir and simmer over a low heat, uncovered, for 15 minutes.
- Pre-heat the oven to 180ºC fan.
- Add the almonds and simmer over a low heat for a further 15 minutes, stirring occasionally. The sauce should have thickened slightly, if not cook a little longer. Stir in the remaining 1 tbsp coriander.
- Place the chicken Korma mixture in a 27 x 18 cm ovenproof dish and spread out.
- Spread the potato over the top using a fork and place on a baking tray.
- Place in the preheated oven for 20 - 25 minutes or until golden brown.
- Remove from the oven and serve.
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Recipe notes
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24 comments
See what others have to say
EmmaTuesday 8th February 2022
Delicious curry ‘filling’ but just way too runny to make a pie. I used less coconut milk than the recipe, included the almonds and also some cornflour paste. The mash almost fell into the curry. Probably better just served as a curry with some rice.
HollyWednesday 9th February 2022
Hi Emma, the korma pie filling should be simmered for 15 minutes uncovered and then add the almonds and simmer over a low heat for a further 15 minutes the sauce should have thickened slightly, if it hasn’t you should continue to cook a little longer. If the filling is too runny the mash will just sink. Hope that helps!
Jacky SavinSaturday 9th October 2021
2nd time making this. It’s delicious 😋
SharonMonday 11th October 2021
Hi Jacky, we’re so pleased to hear you enjoy this recipe. Thanks for taking the time to tell us.
HannahSunday 20th June 2021
Could you do this recipe without the almonds? Would it make a difference to the taste? Thanks.
SharonFriday 30th July 2021
Hi Hannah, you could make this without the almonds, it will still taste good, but won’t have an authentic Korma flavour.Almonds are an important ingredient in a Korma for flavour and they will also thicken the sauce. If you leave them out you will need to use cornflour to thicken the sauce a little instead.
BeckySaturday 26th December 2020
Hello, I’ve made this recipe before and it’s AMAZING! 🙂 Can I substitute the chicken for left over roast pork?
LisaMonday 28th December 2020
Hi Becky
Yes, you could use leftover pork if you like. Make the sauce first, then add the cooked pork. Make sure the pork is piping hot throughout and remember to discard any leftovers as you shouldn’t reheat more than once. Hope this helps!
GeraldineTuesday 10th November 2020
Hi.
This looks amazing! I know don’t publish some slimming group values anymore. You do mention Carbs. But no calories. I’ve just switched to counting calories. Any idea on this meal without the almonds? Many thanks.
HollyMonday 16th November 2020
Hi Geraldine, at the top of each recipe page there is a small nutritional value grid this includes calories, carbs, protein, fat and sugar. If you have a look HERE you will find an article on how we work out all of our nutritional information for our recipes so you can use that to help you make any alterations. Hope that helps!
Jennifer RutherfordSaturday 24th October 2020
Just cooked it, about to go into the oven and it’s not enough potato – it only covers half the mixture. Will double it next time. Hopefully the chicken korma doesn’t boil over in the oven!
HollyMonday 26th October 2020
Hi Jennifer, it could be the size of oven dish you used? We used a 27 x 18 cm ovenproof dish for this recipe. Hope that helps!
AndyMonday 19th October 2020
Can I use low fat Greek yoghurt for the korma instead of coconut milk?
HollyMonday 19th October 2020
Hi Andy, you can substitute the can of light coconut milk for 400ml of coconut dairy free milk alternative such as Alpro or as you have suggested Greek yogurt you will just lose the mild coconut flavour to the korma sauce. Hope that helps!
AmandaThursday 15th October 2020
Hello, this recipe mentions milk and coconut milk but no quantity for the coconut milk in the ingredients. Please can you help? Thanks Amanda
HollyFriday 16th October 2020
Hi Amanda, the Chicken Korma Pie uses 75 ml semi-skimmed milk for the potato and 400 ml tin of light coconut milk which is added in step 5. Hope that helps!
PaulineMonday 17th October 2022
Hi
In the recipe it says 400ml can of coconut milk. The recipe & amounts are usually at the end, after the method.
SharonTuesday 18th October 2022
Hi Pauline, thanks so much for helping out with this query about the coconut milk.
Karrie ScarbrowWednesday 14th October 2020
Do you think this could be cooked in the slow cooker then potato added on when getting home and transfer them into the oven
HollyFriday 16th October 2020
Hey Karrie, We have recently published an article on slow cooker and instant pot conversions which you can find here if you scroll down there is a table that gives a rough guide for how to convert recipes. These times are just a rough guide only, so please make sure that everything is cooked through before serving. If not, just cook it for a bit longer. Hope that helps!
SamTuesday 13th October 2020
Looks lovely! I’m allergic to nuts though … do you think it would do much to the taste if I left them out?
HollyFriday 16th October 2020
Hi Sam, you could leave out the ground almonds it will still taste great, but may find that you need to thicken the Chicken Korma Pie with a little cornflour mixed with water if you don’t use them. Let us know how you get on!
MargaretMonday 12th October 2020
Ohhhh my goodness this looks delicious, will be making this at the weekend. Thanks very much x
HollyTuesday 13th October 2020
Hi Margaret, it looks really good and tastes great too!
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