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Ginger Pumpkin Topped Chicken Pies

  • 4
Ginger Pumpkin Topped Chicken Pies

This recipe may be used to cook as one big pie rather than individual pies.


  • dash oil
  • 1 onion, peeled and diced
  • 1 carrot, peeled and finely chopped
  • 500 grams diced chicken
  • 283 gram can Pataks Balti tomato and coriander sauce
  • ½ cup water, cream or coconut cream
  • 1-2 tblsp chopped fresh coriander

Pumpkin Mash

  • 750 grams pumpkin, peeled and chopped
  • butter for mashing
  • 1 tsp freshly minced ginger
  • salt and pepper to season
  • grated cheee, optional


  1. Brown the onion and carrot in the hot oil. Add the chicken and curry sauce, water cream or coconut cream. Lower the heat, cover and simmer 10 minutes. Stir in the coriander.
  2. Cook the pumpkin in a little water until tender, drain and mash with a knob butter. Season with the ginger, salt and pepper if wished.
  3. Spoon the curry into 4 x 1 cup capacity dishes and pile the pumpkin mash on top. If wished top with a little grated cheese.
  4. Bake at 200ºC for 10 minutes until piping hot and golden.

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