Curry Chicken Tarts

  • Servings: 24 minutes
  • Difficulty: medium
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24 tart shells (unfrozen)
1 pkg skinless chicken tenders
1 tbsp Salt (to your taste)
1 tbsp Black pepper (to your taste)
1 tbsp Garlic powder
1 c Cool Runnings Curry powder
3 tsp minced garlic
1 tbsp dried thyme
1 tbsp poultry season


Preheat oven to 350°C degrees. Place shells into the oven for roughly 10 minutes or until golden brown in color, then remove from oven and let cool. Once you’ve washed your chicken thoroughly, season with salt, pepper, garlic powder, minced garlic, thyme and poultry seasoning. Gradually sprinkle the curry powder onto the chicken, mixing in between. If you find the chicken looks too dry, add a bit of water to get a slight paste consistency. In a large frying pan, heat oil and add the chicken, turning occasionally. After approximately 20 minutes (these strips are thin and cook quickly; ensure there’s no pink in the meat), remove the chicken from the heat, and begin shredding with a fork. The consistency should resemble something similar to that of pulled chicken or chicken salad. Once the chicken has been shredded, spoon small amounts into each shell then return to the oven, baking for another 10 minutes. Remove from oven, let cool. Serve when ready. Enjoy!