• Partnered with
  • Easy
  • Serves 4
  • 20 mins prep
  • 50 mins cook

Curried chicken free-form tart

Excite your taste buds with these curried chicken free-form tarts- packed full of delicious flavour, this is sure to be a family favourite in no time!


Curried chicken free-form tart

  • 1 1/2 cups plain flour, plus 1/4 cup extra
  • 2 tsp mild curry powder
  • 100 g cold butter, chopped
  • 500 g pumpkin, peeled, chopped
  • 2 tbsp vegetable or peanut oil, plus 2 teaspoons extra
  • 1 large onion, finely chopped
  • 1 2/3 cups water
  • 2 large chicken stock cubes
  • 2 cups shredded cooked chicken
  • 1/4 cup chopped coriander, plus extra to serve
  • 1 egg, lighly whisked
  • natural yoghurt, to serve


Curried chicken and free-form tart

  1. Place flour and curry powder in a bowl. Rub in butter until crumbly. Add enough of the chilled water to bring ingredients together. Knead briefly, then shape into a ball. Cover; chill for 30 minutes.
  2. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Arrange pumpkin on tray. Drizzle with oil. Season. Bake for 10 minutes or until tender.
  3. Transfer to a heatproof bowl. Re-line tray.
  4. Heat extra oil in a saucepan; cook and stir onion for 3 minutes or until soft. Add extra flour; cook and stir for 2 minutes or until thickened. Gradually add the water and crumbled stock cubes to saucepan, stirring until mixture boils and thickens. Add chicken, pumpkin and coriander. Cool.
  5. Roll pastry between sheets of baking paper to a 30cm disc. Place pastry on prepared tray. Spoon chicken mixture onto pastry, leaving a 5cm border. Fold pastry edge over filling. Brush pastry with egg. Bake for 35 minutes. Top with extra coriander. Serve drizzled with yoghurt.
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