For the dough,
2 1/2 cups all-purpose flour (300 g)
1 teaspoon salt
3/4 cup unsalted butter, cut into small pieces (150 g)
8 tablespoons water
For the filling,
4 chicken breasts, skinless and boneless (1.2 kg), cut into 1 cm cubes
1/2 teaspoon salt
3 tablespoons curry powder
1 large onion, chopped (150 g)
2 tablespoons chopped cilantro
2 tablespoons grated ginger
2 cups shredded fresh or frozen coconut (260 g)
1 tablespoon curry paste
1/4 cup all-purpose flour (30 g)
1 tablet of chicken broth dissolved in 2 cups boiling water (480 ml)
3/4 cup mango chutney (240 g)
1 egg, lightly beaten (for brushing)
For the dough,
2 1/2 cups all-purpose flour (300 g)
1 teaspoon salt
3/4 cup unsalted butter, cut into small pieces (150 g)
8 tablespoons water
For the filling,
4 chicken breasts, skinless and boneless (1.2 kg), cut into 1 cm cubes
1/2 teaspoon salt
3 tablespoons curry powder
1 large onion, chopped (150 g)
2 tablespoons chopped cilantro
2 tablespoons grated ginger
2 cups shredded fresh or frozen coconut (260 g)
1 tablespoon curry paste
1/4 cup all-purpose flour (30 g)
1 tablet of chicken broth dissolved in 2 cups boiling water (480 ml)
3/4 cup mango chutney (240 g)
1 egg, lightly beaten (for brushing)
Prepare the dough: In a large bowl, combine the flour, salt, and butter
Mix with the fingertips until it forms a crumbly mixture
Add the water and mix lightly with the hands
Shape into a ball and wrap in plastic wrap
Refrigerate
Prepare the filling: Season the chicken with salt
Place it in a large skillet with the oil, onion, and curry powder
Cook over high heat, stirring occasionally with a wooden spoon, until the chicken begins to brown (about 15 minutes)
Add the remaining ingredients, except for the chicken broth and chutney, and mix well
Pour in the broth and cook, stirring occasionally, until it forms a thick sauce (about 20 minutes)
Let it cool
Preheat the oven to 180°C (medium heat)
Roll out the dough directly onto the bottom of an unbaked tart pan with a removable bottom that is 23 cm in diameter
Use a knife to trim the edges and place the dough into the tart pan
Form small rolls from the remaining dough (reserve the rest for topping)
Press each roll of dough, one by one, onto the side of the tart pan to cover it completely
Trim the edges
Fill the dough with the chicken mixture and spread the chutney on top
Roll out the remaining dough and use it to top the filling
Press the edges
Make a decorative border by cutting strips from the leftover dough
Brush with the lightly beaten egg
Bake in the preheated oven until golden (about 50 minutes)
Remove from the tart pan and serve immediately.
