Instructions: Dice the chicken into bite-size pieces.

Place the oil into a saute pan. Add the onion, garlic and ginger and cook slightly. Add the spices and cook for 1 minute.

Add the chicken and cook for a couple of minutes, then add the flour and stir well.

Add the tomatoes, coconut cream, lemon zest and seasoning.

Simmer until the chicken is cooked and a rich, creamy sauce is achieved.

For the Crust:
Place the butter, sour cream and egg into a bowl and mix to combine.

Stir in the flour, parsley and curry powder to form a soft dough.

Press the dough into a lightly greased earthenware dish, working it well up the sides, to a thickness of 12mm (1/2").

Spoon in the filling, cover with foil and bake at 180 C for 35 minutes.

Uncover and bake for a further 10 minutes, or until golden brown and crusty.

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