I think I’ve OD’ed on cookies.
Don’t get me wrong, you can never have enough of cookies and this time of the year is brutal for anyone on a diet! Is it just me or is anyone else putting on a couple pounds by just scrolling through their Instagram feed?
I made sugar cookies yesterday after so many, many years. And today I decorated them with royal icing, a first for me! Both making the royal icing and decorating with it.
I’m great with words, I can weave a good story, I can bake and frost cakes, cupcakes and cookies pretty enough to an extent, but I’d never actually call myself artistic. For example, I cannot draw and you should see me ripping/cutting parchment paper, I don’t know what a straight line is. Or a circle for that matter.
However, I immensely enjoyed frosting cookies with royal icing, even explored my shaky artistic side and found it not entirely dreadful!
I think I’m hooked onto the sugar cookies train and might even try out a gingerbread house next year! The ones I’ve been seeing on Instagram are just breathtaking. Do they actually get eaten? Seems like a crime to me!
To veer off the cookies path, as enjoyable as it is, I’ve got a delicious Chicken Curry Pot Pie for you to put together and give your taste buds a break from the sweetness.
Covered with flaky puff pastry, this chicken curry pot pie’s filling is addictive! It’s got all the earthy aromatics that the Indian cuisine is famous for – whole cumin seeds and roasted fresh red chilli peppers.
You’ll be able to catch just wisps of smokiness from the spices tease your taste buds. It’s a sensation like no other, trust me!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 1 1/2 tsp coriander seeds whole
- 3 whole dry red chilies
- 2 tbsp oil* add 1 tbsp at a time if more needed
- 1/4 tsp fenugreek seeds
- 2 medium red onions sliced thinly
- 1 tsp ginger garlic paste
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 500 gms boneless chicken breasts
- 2 large tomatoes chopped
- 1/2 cup tomato puree
- 1/2 tsp curry powder
- salt to taste
- 1 green bell pepper chopped into 1 inch squares
- 1-2 fresh green chilies sliced thinly
- 1/4 cup cooking/light cream
- 2 sheets puff pastry thawed
- 1/2 egg beaten
- dried thyme garnish
Over medium heat, place coriander seeds and dry red chillies and roast lightly . Keep stirring or tossing. When they being to blacken, remove. Using a mortar and pestle, crush coriander seeds to split. Set aside.
Heat oil in a medium pot. Add fenugreek seeds & whole roasted chillies (from previous step). Stir and let cook for 2 minutes.
Add sliced onions and saute until they start golden brown.
Add ginger garlic paste and stir together. Add crushed coriander seeds, red chilli powder and coriander powder. Stir to combine.
Add chicken and stir to coat with all spices. Let cook for 10 minutes until chicken is browned, stirring every couple minutes.
Add chopped tomatoes and stir, let cook for 5 minutes. Add salt & curry powder. Cover with lid and leave to cook.
Preheat oven to 180º/350º. Remove puff pastry from freezer if needed and sit out on counter to thaw.
Add tomato puree to chicken curry and stir.
Add cut bell pepper and sliced green chillies.
Reduce heat and add cream. Cook till chicken is tender and gravy is thick.
Prepare 4 ramekins, greasing lightly with butter/oil/spray. Spoon chicken curry into ramekins till the top.
Cut circles same size as ramekins out of puff pastry. Place on top of chicken curry in ramekins. Brush with egg and sprinkle dried thyme over top.
Pop into oven and bake for 30-35 minutes or until golden and puffed.