Coconut Curried Chicken Phyllo Rolls
This recipe makes 55 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 39 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 8 mg |
| sodium | 47 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
- Portion size: 55 pieces
Spicy and slightly sweet, these pretty morsels have a creamy consistency from the coconut milk.
Ingredients
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
- 1/2 tsp 1/2tspcornstarch
- 3/4 cup 3/4cuplight coconut milk
- 1 tsp 1tspvegetable oil
- 4 tsp 4tspmild curry paste or mild curry powder
- 4 tsp 4tspstrained mango chutney
- 1 tbsp 1tbsplemon juice or lime juice
- 1/3 cup 1/3cupdried currantcurrants, (optional)
- 2 tbsp 2tbspchopped fresh coriander
- 2 tbsp 2tbsptoasted ground almonds
- 11 11sheets phyllo pastry
- 1/3 cup 1/3cupbutter, melted
- 55 55fresh coriander leaffresh coriander leaves
Preparation
Pour water into large skillet to depth of 2 inches (5 cm); bring to boil. Add chicken; reduce heat and simmer for about 10 minutes or just until no longer pink inside. Drain and let cool; cut into 1/4-inch (5 mm) dice. Set aside.
Whisk cornstarch into coconut milk; set aside.
In skillet, heat oil over medium heat; cook curry paste, stirring, for 1 minute. Stir in coconut milk and bring to boil, stirring. Stir in chutney and lemon juice just until chutney is dissolved. Remove from heat.
Stir in chicken, dried currants (if using), chopped coriander and almonds; let cool. (Filling can be refrigerated in airtight container for up to 12 hours.)
Place 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Cut sheet lengthwise into five 2-1/2-inch (6 cm) wide strips; brush lightly with butter.
Spoon heaping teaspoonful (5 mL) filling about 1/2 inch (1 cm) from 1 end and sides of each strip. Place coriander leaf in same position at other end.
Fold both long sides over centre, covering filling and leaf. Fold end border over filling and roll up to other end. Brush lightly with butter.
Place on baking sheet; let cool until butter is hardened. Repeat with remaining phyllo. (Rolls can be prepared to this point and frozen, then stored in layers separated by waxed paper in rigid airtight container for up to 1 week. Do not thaw.)
Bake in centre of 375°F (190°C) oven for 15 to 18 minutes for fresh, 20 minutes for frozen, or until golden and crispy. Serve warm or at room temperature.
Additional information :
Tips: You can use regular coconut milk instead of the light. If you can't find either, substitute whipping cream; dissolve cornstarch in 1 tsp (5 mL) water.
