Coconut Curried Chicken Phyllo Rolls

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.