Depinder Chhibber’s ultimate chicken curry pot pie

Heat the ghee in a large pan over medium-low heat. Add the bay leaf, cumin seeds, green cardamom pods, onion, ginger, garlic, chilli and salt. Cook for 5 minutes, stirring occasionally, until the onion starts to turn light golden brown.

In a small bowl, add all the powdered spices and 2 tablespoons of water and mix well to form a paste.

Add this spice paste to the pan and continue to cook, stirring, for 2 minutes. Add in the tomato plus a splash of water or stock and cook, covered, for another 10 minutes.

Add in the chicken, mushrooms and cream. Cover, bring to a simmer, then uncover and cook for a further 10 minutes or until the chicken is completely cooked through. Add in half the fresh coriander and season to taste with salt. Allow to cool.

Preheat the oven to 180°C fan-forced.

To assemble the pot pie, spoon the cooled chicken mixture into an 8-cup ovenproof dish. Sprinkle the mozzarella on top.

Take one fillo sheet at a time and scrunch it along the length of the sheet then roll into a rosette and place it on top of the chicken mixture. Continue to make rosettes with fillo until the chicken mixture is covered (the number of sheets you’ll need will depend on the surface area of the dish). Transfer into the oven and bake for 20 minutes or until browned on top.

GARLIC BUTTER Meanwhile, combine the melted butter, garlic and coriander in a small bowl.

As soon as the pie comes out of the oven brush the Garlic Butter over the fillo pastry and sprinkle with the remaining coriander. Serve chicken curry pie straight from the oven.