Indian Chicken Pie

Ingredients:

• 2 cups grilled chicken, shredded
• 1 can (150 g) of unsweetened coconut cream
• 1 shallot, thinly sliced
• 3/4 teaspoon Madras curry powder
• 3/4 cup frozen green peas
• 1 round sheet frozen pie dough
• Half a small head of cauliflower
• 2 tbsp. l. olive oil
• 1/4 cup coarsely chopped cilantro
• Juice of half a lemon

Preparation:

1. Preheat oven to 230°C and line a baking sheet with foil.
2. In a large nonstick skillet, heat 2 tablespoons of coconut cream over medium heat. Add the shallot and curry powder and cook, stirring, until softened, about 3 minutes. Then stir in the chicken and most of the remaining coconut cream, except for 2 teaspoons, and cook until tender, about 2 minutes. Remove from heat and stir in the peas; season with salt and pepper.
3. Roll out the pie crust on the prepared baking sheet. Spread the chicken mixture on top of the crust, leaving about an inch (2.5 cm) from the edges. Set the pan aside. Fold the edges of the crust toward the center, pleating them as needed. Brush the crust with the reserved coconut cream. Bake until the crust is golden brown and the filling is bubbling, 20-25 minutes.
4. Meanwhile, chop the cauliflower florets and stems. Wipe out the skillet, add olive oil, and heat over medium-high heat. Add the cauliflower, season with salt and pepper. Cook, undisturbed, until golden brown, 4-5 minutes. Stir and continue cooking until crisp, about 3 minutes. Remove from heat and stir in the cilantro. Add lemon juice to taste, season with salt and pepper.
5. Slice the pie into wedges and serve with cauliflower. Top with cilantro.