From blog post: Butter Chicken Tarts with Gouda
appetizers, cheese, pie
December 7, 2014
15 homemade or store-bought tart shells
2 Tbsp. butter
1 lb. skinless, boneless chicken breasts or thighs, diced
1/2 onion, finely chopped
2 garlic cloves, minced
1/2 tsp. curry powder
1/2 cup tomato sauce
1/3 cup 35% cream
Salt and freshly ground pepper
1/4 cup cilantro, chopped
1 1/4 cup grated Canadian Gouda, divided
1Preheat oven to 375°F. Place tart shells on baking sheet and bake for 10 minutes.
2Meanwhile, in a large skillet melt the butter over medium-high heat. Sauté the chicken with the onions, garlic and curry powder for 4–5 minutes.
3Add the tomato sauce and cream and season with salt and pepper. Stir, reduce heat to medium and let simmer for 5 minutes, until thickened.
4Remove from heat and stir in the cilantro and half the cheese. Divide among tart shells and sprinkle with remaining cheese.
5Bake for 10–15 minutes, or long enough to melt the cheese.