# @tesco on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@tesco/video/7479493251230223638
- **Gondola URL:** https://gondola.cc/posts/74683555-tesco-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/dd5baee75b.jpg
- **Posted:** 2025-03-08T17:33:53.000+00:00
- **Account Owner:** Tesco (@Tesco) — https://gondola.cc/Tesco

## Caption

Get ready for the rugby with a curry pot pie 🥧🏉 If you like chicken korma, you need to give this a TRY. #rugby #rugbysnacks #pie #currypie #chickenkorma #chickenkormapie #tesco  Check out the recipe below. Serves 4 Takes 45-50 mins 45g ground almonds 1 tbsp vegetable oil 2cm piece ginger, peeled and finely chopped 1 garlic clove, crushed 1 onion, finely chopped 400g pack diced chicken breast, any larger pieces cut in half 2½ tsp garam masala ½ tsp ground turmeric 150g Greek-style natural yogurt 160ml can coconut cream 15g coriander, leaves roughly chopped 320g Tesco reduced fat ready rolled puff pastry ½ tsp cumin seeds, lightly crushed with a pestle and mortar plain flour, for dusting 1 egg, beaten Method: 1. Mix the almonds with 1 tbsp water. Set aside. 2. Heat the oil in large pan over a medium-low heat, add the ginger, garlic and onion and cook for 4-5 mins until soft. Add the chicken and fry over a high heat, stirring frequently, for 5 mins or until no longer pink on the outside. Add the garam masala and turmeric and stir to coat the chicken, then cook for a further 1 min. 3. Reduce the heat and stir in the ground almond mixture, yogurt and coconut cream. Simmer for 10-12 mins, stirring occasionally, until the chicken is cooked through and sauce is thick and creamy. Season then stir through the coriander. 4. Meanwhile, preheat the oven to gas 6, 200ºC, fan 180ºC, unroll the pasty. With the shortest side facing you, scatter most of the cumin seeds over the bottom half, then fold the top half over the bottom half to cover the cumin seeds (like folding a piece of paper in half). With a rolling pin dusted with flour, re-roll the pastry to a rectangle approximately 26cm x 26cm. You will need 4 x individual 13cm pie dishes. Upturn 1 pie dish/tin to use as a guide to cut out 4 pie lids. 5. Divide the korma mixture between the pie dishes. Brush the rims with beaten egg, then cover each with a pie lid. Press around the edges with your thumb to seal. Brush the tops with beaten egg and scatter with the remaining cumin seeds. Use a small sharp knife to piece a hole in the middle of each. Bake for 20-22min until crisp, golden and piping hot throughout.#FrisianFlagENERGOplus 

## Stats

- **Views:** 11,421,173
- **Likes:** 12,797
- **Shares:** 1,403
- **Comments:** 62

## Tags

currypie, rugbysnacks, chickenkorma, rugby, frisianflagenergoplus, pie, chickenkormapie, tesco

---
Copyright (c) Gondola