A pie that earns its own category.

Tommy's Chicken Korma Roti Pie starts with chicken marinated for 24 hours in yoghurt and fragrant spices, then slow-cooked in chicken stock with a secret spice blend until it's fall-apart tender. A finish of yoghurt, cream, and coconut gives the filling a silky, medium warmth that's unmistakably korma - rich without being heavy and a hit of spice. Tommy then wraps all of that in a light, flaky roti paratha pastry of his own making. The result is something that doesn't sit neatly in a single category: it's a pie, it's a curry, it's entirely its own thing.

Made with ❤️ by Tommy