CURRY CHICKEN TARTS 咖喱鸡挞

Filling ingredients:

- 100ml Ayam Coconut Milk
- 2 Deboned Chicken Th - clean and cut into small pieces
- 2 Pieces Potatoes - peeled and cut into small cubes
-  50ml Water
- Curry Leaves


 Rempah Ingredients:

- 5gm galangal, peeled and cut into small pieces
- 4 pieces dried Chilli - de-seed
- 2 pieces red Chilli - de-seed
- 1 stalk lemongrass - Slice the bottom stalk finely
- 2 candlenuts
- 1 tsp turmeric powder
- 2 big cloves garlic - peeled
- 80gm shallots - peeled
- 1 sq inch belachan
- 2 tbsp cooking oil

** Combine all the above ingredients and blend into a fine paste.


Tarts Shell Pastry

- 125gm Butter
- 200gm Top Flour
- 15gm Icing Sugar
- 1 Egg Yolk

Method :

1. Cream butter and icing sugar till light then add in egg yolk.
2. Add in flour to mix well. Once it is well mixed,  press the mixture together and form a dough. Wrap in a clingwrap and  fridge for 30mins.
3. Bring dough out from the fridge.
4. Roll individual dough (about 20gm) into a ball. Using a tart case, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
5. Bake tarts shell at preheated oven at 180deg for 15 to 18mins till slightly brown.
6. Allow tarts shell cool on rack for later use.


Filling Method:

1. In a pan, heat up 2 tbsp oil, add in the small cubes potatoes and fry till slightly brown and dish up.
1. In the same pan, add in the spice paste and fry over low heat until fragrant.
2. Add chicken meat and mix well. Cook until the dish is slightly dry, add water and cook over high heat.
3. Add in potatoes, curry leaves. Once the curry boils, lower the heat and allow it to simmer for 5 minutes.
4. Add coconut milk to cook on high heat. When it boils, lower the heat and add salt to taste and simmer till the chicken and potatoes absorbed the coconut milk.
5. Stir well before dish up.

Assemble:
- Fill the tart shell with the cooked curry chicken.
- Bake in preheated oven for 8 to 10mins.
- Garnish with curry leaves and serve hot.