Tasty Tuesday: Coconut Curry Chicken Egg Tart
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Serves: 8
 
Coconut Curry Chicken Egg Tart
Ingredients
  • 10 eggs
  • 500 g ground chicken - any ground meat works
  • 1 can (400 ml) coconut milk
  • ⅓ cup coconut oil, melted over low heat
  • 7 garlic cloves, minced
  • ½ cup packed parsley, finely chopped
  • 4 teaspoons curry powder
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • Accompaniments: tomato, avocado, green onions, yogurt or sour cream
Instructions
  1. Pre-heat the oven to 350 F.
  2. Beat 5 eggs with a hand mixer in a big bowl (or use a food processor). Add the meat and mix again. Add, one at a time, while mixing after adding each ingredient, the rest of the ingredients, starting with the other 5 eggs.
  3. Pour everything in a greased 11x15" baking dish.
  4. Bake for 50-60 minutes in a convection oven until the tart is lightly browned on top.
  5. Serve with tomato slices, avocado slices, and green onions.
  6. You can add a dollop of yogurt or sour cream on top if dairy is not an issue.
Recipe by Orgali at https://orgali.ca/2014/04/coconut-curry-chicken-egg-tart/