Recipes - Spicey Chicken Tart with Asparagus

 

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1kg chicken thigh fillets, trimmed and halved (quartered if extra large)
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon garam masala (see note)
• 1/4 teaspoon chilli powder
• 1 cup tomato puree
• 1/3 cup thick natural yoghurt
• 1/2 cup thickened cream

Method

1. Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken, in batches, until browned. Remove to a plate.
2. Reduce heat to medium and add remaining butter. Add ginger and cook for 1 minute. Add coriander, cumin, garam masala and chilli powder and cook for 30 seconds. Add tomato puree and a pinch of salt and simmer for 10 minutes.
3. Return chicken to saucepan with yoghurt and cream and reduce down to a thick sauce.
4. Prepare 4 blind baked QSS 75 shell. Fill shells with spicy chicken and serve with poached asparagus and sprigs of fresh sage.

 

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