Add the chicken to a large bowl and add a tsp salt, the spices, and a drizzle of oil. Toss to thoroughly coat the chicken and set aside.

Heat a heavy based pot over high heat and fry the chicken pieces until golden on both sides, making sure not to overcrowd the pan - cook in batches if required.

Remove the chicken and set aside.

Reduce the heat to medium high and add a drizzle of oil to the pan.

Add the onions, garlic, ginger and coriander roots, and sauté for a few minutes until softened and translucent.

Add back the chicken and all of it's juices, followed by the tinned tomatoes and coconut milk.

Leaver to simmer for 15-20 minutes until thick and glossy.

Optionally, add the corn starch slurry and simmer for another minute or 2 until further thickened.

Transfer the curry to a bowl and set aside in the fridge until cooled completely.

Add flour, butter and salt in a food processor or stand mixer and mix until it resembles fine crumbs with no large lumps of butter. Add water a splash at a time until the dough starts to clump together into larger clumps.

Turn the dough out onto a work bench, press flat with your hands and wrap in cling film. Set aside in the fridge for 20 minutes to rest.

Remove the dough from the fridge and bring to room temperature before rolling out. Sprinkle your work surface generously with flour and roll dough to around 4mm-thick. Cut dough into circles that are at least 1cm larger than the tins you're using.

Lay the pie dough into the tins and press firmly into the sides.

Spoon in the cooled curry and brush the edges of the pastry with egg wash.

Top with a round of puff pastry, pressing slightly to adhere it to the base pastry.

Piece the top with 2 small holes to allow steam to escape while cooking.

Bake in a 200C oven for 20-30 minutes or until the puff pastry top is golden and flaky and the filling is hot.

Serve with fruit chutney.