Tarts are typically thought to be a sweet treat, but when I was called upon to bring something different to a family potluck, I chose to turn my sweet into something savory. When someone asks me to bring an appetizer, I’m almost always stumped. But not in this case. I knew I was going to make curried chicken, I just didn’t know how to turn it into an appetizer; at least not until I opened my freezer and saw a box of mini tart shells.
(And off went the light bulb)
I didn’t jump at the idea immediately. It kicked around my brain for quite sometime before I actually decided to just go ahead and make them. Even as I was cooking, I was thinking of alternate ways to present my curry chicken, but nothing I thought of was nearly as interesting as making curry chicken tarts. The morning of the potluck, my brother-in-law called me to find out what I was bringing, so without giving away too much info, I answered him vaguely, and simply stated, “Tarts.” Normally, there would have been a follow-up question such as, “What kind of tarts?” or “Are you making or buying them?,” blah, blah, blah. Imagine my surprise when the only response on the other end of the phone was, “Cool!”
Curry chicken, like curry goat, is an all-time favorite comfort food that is often cooked in my family. There isn’t a gathering where there isn’t one or the other, or both. As stated in an earlier post, my dad is my “favorite chef.” His curry chicken, to me, is the best thing on the planet, and no one makes it like him.
2 boxes of mini tart shells unfrozen (yields 36)
1 pkg sliced chicken breast strips
2 tsp Salt
1-2 tbsp of the following:
1/2 cup Curry powder
Vegetable oil (for frying)
Bake on 350°C degrees 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), 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.