Preheat oven to 200°c. Place chicken on a large oven tray and scatter over 2 tsp curry powder. Season. Roast for 15 minutes or until cooked through. Set aside to cool for 10 minutes then chop into 2cm pieces, reserving cooking juices.

Meanwhile, heat ¼ cup ghee in a large frypan over a medium-high heat. Cook onions, stirring, for 7 minutes or until soft. Add curry leaves and remaining 2 tsp curry powder, and cook for a further 2 mins. Sprinkle in flour and cook, stirring constantly, for 1 minute or until a sandy consistency. Gradually add stock, stirring constantly and bring mixture to a boil. Cook, stirring, for 5 mins or until thickened and smooth, then stir through eggplant pickle. Add chicken, cooking juices and spinach, and cook, stirring, for a further 2 mins or until spinach is wilted. Remove from the heat and stir through lemon juice, then check seasoning. Pour into a 6-cup (1.5L0 capacity overproof dish.

Heat garlic, sesame seeds and remaining ½ c ghee in a small saucepan over a medium heat for 1 minute or until ghee has melted and the garlic is fragrant.

Lay 2 sheets of filo on a clean work surface. Brush with garlic and ghee mixture, then scrunch together and lightly place on top of pie filling. Repeat with remaining filo to cover completely. Scatter over extra curry leaves and drizzle over any remaining ghee. Bake for 30 minutes or until filo is golden and crisp.