Mudgeeraba Spices
Butter Chicken Curry Tart
The Butter chicken sauce option is super handy for quick snacks or meals after a long day and so Delicious!
Ingredients
- 2 tbs ghee/oil/butter
- 500g chicken thigh roughly diced
- 100ml Mudgeerba Spices Butter Chicken Sauce
- 12 tart cases (puff pastry in muffin trays also work a treat)
- 1/3 cup full cream
- 1 1/4 cup good cheese, grated (gouda works well)
- salt and pepper to season
- 1 cup of chopped red or green capsicum and sliced cherry tomatoes
Method
- Pre-heat oven on 180c degrees
- Pre-bake tart shells for 10 mins
- Add ghee/oil or butter to pan and add chicken to seal on high, stir well
- Lower the heat, add the Butter chicken curry sauce to the pan
- Bring to the boil, then simmer until the meat is tender and the liquid has reduced.
- Add any salt or pepper to season
- Allow to cool slightly before filling tart cases
- Top with grated cheese, cherry tomatoes and capsicum
- Bake for 10-15 mins or until cheese melts
