Chicken Curry Pies by KNORR

Preparation: 20 mins
Cook: 45 mins
Serves: 5

3 tsps KNORR Chicken Seasoning Powder
60 ml KNORR Natural Coconut Extract
3 cloves garlic, sliced
3 cm ginger, sliced
1 onion, sliced
4 tbsps meat curry powder
1 tbsp plain flour
2 onions, cubed
500 gm chicken, cubed
2 sheets puff pastry
2 cubed carrots, boiled
2 cubed potatoes, boiled

Method:
1. Mix garlic, ginger and onion with 2 tbsps water. Add curry powder and flour, to make a paste
2. Heat 4 tbsps oil in pan. Fry paste for 5 mins. Add onions, chicken, KNORR Chicken Seasoning Powder, potato, carrot and 400 ml liquid. Cook for 15 mins. Add KNORR Coconut Extract, salt and boil. Divide filling into 5 bowls. Cut pastry 2 cm bigger than bowl's diameter. Lay over. Bake in oven, preheated to 180'C, for 20 mins