Fry onion in olive oil until nicely browned. Then add the chicken to the pan along with the curry. Let brown.
Add mushrooms, grated ginger and rosemary.
Add 1tsp cornflour to chicken stock (200ml). Lower heat and add stock and flour to mixture. Heat through.
Place in dish and put pastry on top. Lightly criss cross pastry. Add rosemary in the middle. Brush with olive oil.
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