Tangy Indian Curry Chicken Pie

image of chicken curry I am not usually fond of Indian curry, unless it’s the mild versions like Korma’s.  I find that most Indian curries are simply too overpowering for me, and I end up crying & having my nose run, whilst eating them.

And I have been adventurous in trying a variety of Indian foods such as breyani’s, roti’s (especially in my early twenties coming home in the early hours, that was our “fast food”), bunny chow (carved out bread that carries the curry) etc.  My palate much prefers the Thai/Asian form of curries!

However this is a recipe passed on by a friend to my mom, that has a wonderful subtle flavors: tangy, fruity & complex.  The beauty of this recipe, is that you can make the curry strength much stronger, by doubling or tripling the quantities of curry & indian spices….which I have clearly not done!

So although this is not a true Indian curry recipe, it has all the flavors associated to Indian curries, and I truly enjoy it.


  • 1 chicken
  • 2 heaped tablespoons breyani spices
  • 125g butter
  • 1 chicken or vegetable stock cube (or paste or liquid)
  • 1 heaped tbsp curry powder
  • 1 heaped tbsp chutney
  • 1 heaped tbsp sugar free apricot jam
  • juice of 1/2 lemon
  • 2 tbsp xylitol
  • 1 heaped tbsp yellow indian spice mix (got this from an Indian Spice shop, which refused to tell me the ingredients, however the mix looks & tastes like black mustard seeks, fenugreek, cumin & caraway seeds)

    image of yellow spice mix

    Yellow Spice Mix

  • 250ml milk
  • 125ml cream
  • 500ml stock water (made from boiling the chicken)
  • salt to taste
  • 1/2 to 1 tsp xanthan gum

How to make:

  1. Take a large pot, ensure the chicken is completely submerged in water.  Add the breyani spices, and a chicken stock cube (liquid, paste or powder), and boil for approximately 1 hour.
  2. Strain the stock & keep the stock water.
  3. Take out the chicken, and allow it to cool down.  Debone it.  You do not need the skin nor bones, these can be discarded.
  4. Grate 1 onion, and cook it gently in butter, until translucent.
  5. Add into it the curry powder, chutney and apricot jam, lemon juice, xylitol and the yellow spice mix.  Mix well.
  6. Add the milk, cream & stock.
  7. Add the salt to taste.
  8. Add the xanthan gum, stir whilst it thickens to a consistency you’d like
  9. Add the chicken.
  10. Place the mixture into a serving oven proof dish.
  11. For the topping, use the LCHF hamburger roll mixture. This is OPTIONAL and does not need to be added.
  12. Preheat the oven to 180 degrees celsius, and cook for 30minutes.
  13. Optional: add onion rings to the top of the mixture.  Can serve with cauli-rice.

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