Preheat oven to 180 degree Celcius. Rub chicken pieces with salt and pepper, plus 1 tablespoon curry powder.
For pie crust: In a mixing bowl, add salt and both types of flour. Add the cubed butter and knead in using your fingertips until the mixture resembles bread crumbs.
Add ice water and knead till it forms into a soft pliable dough mixture. Wrap the mixture in plastic wrap, flatten and chill for at least 30 minutes.
In a heated saucepan, add 2 tbsp of coconut oil over medium heat. Add chopped onion and garlic. Stir fry till aromatic.
Add the carrot and potato chunks. Stir fry for 2- 3 minutes.
Add the peas. Cover for 2-3 minutes.
Now add marinated chicken pieces and cook for another minute till the chicken pieces are slightly browned.
Making the roux: Add 1 tablespoon coconut oil, 1 tablespoon plain flour and cook till all the ingredients are coated with it.
Slowly drizzle the chicken stock, stirring constantly to mix. The whole mixture will thicken and the roux will be like a thick gravy.
Next, add in the seasoning: pepper, salt, chilli paste and sugar. Lower the heat; leave the cover on to allow it to cook for 4-5 minutes.
In the meantime, roll out the dough between two plastic wraps so you don’t need to introduce more flour.
Use a circle cutter with 4" diameter or a bowl to cut out circles.
Spoon the curry chicken filling into the ramekins and top them with a piece of cut-out pie dough. Fold the edges in neatly.
Slice the top of the dough and edges to create a pattern.
Brush the pie dough surface with egg wash and bake in a preheated oven for 30-35 minutes or till the pie crust is golden brown.
Serve warm with a mixed garden salad and cherry tomatoes.