I was sad to miss last month’s challenge. I had some great ideas, but life exploded. Anyway, happy to jump back into the game and I thought what better way than: Curry Chicken Pot Pies Started pie dough, set in fridge. I marinated chicken in a marinade of: peanut oil, onion, garlic, ginger, lime, red chili pepper, tumeric, tamarind, cumin, coriander, s & p, and an orange liqueur/ gingerale mix. Let sit Overnight. Roasted 375F for 35-40 minutes. Cut into cubes. Roasted carrots in a ghee/garam masala glaze. Sweated onion in ghee Defrosted peas, added raisins. Cooked down curry stock: my chicken stock, garlic, ginger, red and green chili peppers, turmeric, cumin, coriander, onion, paprika, mustard, cinnamon, tamarind. Reduced, blended, strained through food mill. Made a ghee roux. Added cream and curry stock. Whisked then added all ingredients. Pulled out pie dough. Rolled and placed in tins. Put cover and brushed eggwash. Bake 400F for 35-40 minutes.