Upside Down Curry Chicken Tart

Remember that viral TikTok trend where people were flipping desserts upside down? Well, we put a savory spin on it with this Southeast Asian-inspired Upside Down Curry Chicken Tart.

This recipe combines the crispy, flaky goodness of puff pastry with a flavorful chicken curry made using Homiah's Malaysian Red Curry kit. Packed with aromatic spices like chili, lemongrass, and galangal, the curry is a delicious blend of bold flavors and creamy textures.

It's a visually stunning and fun-to-eat dish that's perfect for a quick and satisfying meal any day of the week.

Upside Down Curry Chicken Tart

SERVES TIME

4-6 1 hour

INGREDIENTS

For the pastry:

1 sheet puff pastry
1 egg, beaten

For the chicken curry filling:

1 pound boneless, skinless chicken breasts, cooked and shredded
1 onion, finely chopped
2 cloves garlic, minced
1 Homiah Malaysian Red Curry Kit
1 can coconut milk
1/2 cup chicken broth
Salt and pepper, to taste

METHOD

We’ll get started on the chicken curry filling first. Heat some oil in a large skillet over medium heat. Add the onion and garlic, cook until softened before stirring in the paste from Homiah’s Red Curry Spice Kit.
Then, add the shredded chicken, coconut milk, and chicken broth. Bring to a simmer and cook for 5-7 minutes, or until heated through. Don’t forget to season with salt and pepper!
Next, we’ll work on the pastry! Preheat the oven to 400°F (200°C), line a baking sheet with parchment paper and pour the curry chicken filling evenly over the parchment paper.
Roll out the puff pastry on a lightly floured surface, cut to a size that will cover the filling. Place the rolled-out pastry over the chicken curry filling. Brush the top of the pastry with the beaten egg, then bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Let the tart cool slightly before inverting it onto a serving plate. And your afternoon snack or appetizer is ready to be enjoyed!

SHOP INGREDIENTS