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Amista Vineyards

Chef Shari's Curried Chicken Tartlets

Chef Shari's Curried Chicken Tartlets
Recipe Date:
Serving Size:
12
Cook Time:
00:25:00
Difficulty:
Medium
Measurements:
Imperial (US)
Created for Amista by Chef Shari of Baci Café and Wine Bar, for Wine & Food Affair, 2013. Our Sparkling Syrah goes beautifully with curries and this turned out to be a sensational pairing.
Ingredients
  • 2 lbs small skinned and boneless chicken breast
  • 2 cups diced celery
  • 1 cup diced onion
  • 3 cups peeled and diced Fuji applies
  • 8 ozs golden raisins, soaked over night in 1/2 C Amista Sparkling Syrah
  • 2 tbsps curry powder
  • 4 ozs mayonnaise
  • salt and pepper to taste
  • 2 dozen tart shells (purchased or your favorite recipe)
  • 1 small bunch of micro greens or chopped chives
Directions

Note: this recipe take only about 25 minutes to prepare, however two steps need to be done in advance:

  • Begin the night before by soaking the raisins in the Amista Sparkling Syrah overnight. 
  • ​The salad mixture needs to chill for four hours before being served.

Poach the chicken breasts in lightly salted water for about 15 minutes. While the chicken is poaching, dice the celery, onions and apple. Drain and cool the chicken and then dice into half-inch pieces.  Add diced chicken, celery, onion and apple to a large bowl. Drain the soaked raisins (saving the liquid) and add to bowl.  Sprinkle with curry powder, salt and pepper and add the chutney. Toss with a large spoon.

Mix the saved sparkling wine liquid with the mayonnaise and pour into the salad and mix well. Refrigerate at least 4 hours before serving. 

To serve, fill mini tart shells with the salad mixture and sprinkle the tops with micro greens.

The salad is also lovely served as an appetizer on crostini, on a bed of lettuce for a salad or as a sandwich filling for a picnic lunch.

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