CURRY LIME CHICKEN PHYLLO ROLLS
These Curry Lime Chicken Phyllo Rolls were adapted from Ina Garten's Crab Strudel recipe, which is awesome. But I'm not an established TV personality who regularly throws around phrases like "good olive oil" and "lunch in East Hampton," so lump crab meat isn't something that I'm shelling out money for very often. That's why I decided to make a version with chicken!
Provided by Sarah
Categories Appetizer
Time 45m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a pan over medium heat and add the sliced onion. Cook for 5 minutes until the onions begin to soften. Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes. Lower the heat, add the curry powder and cook for another 2-3 minutes. Turn the heat off.
- Add the shredded chicken to the scallion and onion mixture along with the chopped cilantro, lime juice, lime zest, and salt and pepper, to taste. Stir to combine.
- Heat your oven to 400 degrees. Melt 4 tablespoons butter and set aside. Prepare a sheet pan with a layer of nonstick foil or parchment paper.
- Take your phyllo dough and lay out one sheet on a clean surface. Brush it with a little melted butter and sprinkle lightly with breadcrumbs. Put another layer of phyllo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers. Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo. Roll it up tightly and set the roll seam side down on the baking sheet.
- Repeat the process with the rest of the phyllo and chicken mixture to make a second roll. Brush each roll with the rest of the melted butter and score both rolls diagonally into 1 inch pieces with a serrated knife. You'll get about 8 pieces out of each roll. You want to cut them about ¾ of the way down, without cutting all the way through. Bake for 12 minutes, until the top is golden brown. Slice them the rest of the way through and serve immediately.
Nutrition Facts : Calories 430 kcal, Carbohydrate 28 g, Protein 22 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 83 mg, Sodium 414 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CURRIED CHICKEN PARCELS
This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.
Provided by -Sylvie-
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
- Add the chicken and fry until browned on the outside and nearly done.
- Add the curry paste and coconut milk and simmer for another 10 minutes.
- Take the pan of the heat and stir in the corriander.
- Roll out the pastry and cut out four 17 centimetre circles.
- Divide the filling between the pastry circles.
- Beat the egg and brush the edges of the pastry circles.
- Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
- Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
- Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.
Nutrition Facts : Calories 1652.3, Fat 111.5, SaturatedFat 31.3, Cholesterol 78.5, Sodium 703.2, Carbohydrate 132.2, Fiber 8.5, Sugar 5.7, Protein 33.5
CHICKEN PHYLLO PARCELS
Make and share this Chicken Phyllo Parcels recipe from Food.com.
Provided by Poppy
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pre heat the oven to 190 C, 375 F or Gas Mark 5.
- Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
- Add the casserole mix and chicken stock.
- Bring to the boil, reduce the heat and simmer for 30 minutes.
- Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
- Add the asparagus and casserole mix to the chicken.
- Add seasoning to taste, cheese, creme fraiche and parsley.
- Remove from the heat.
- Lay 1 sheet of filo on the work surface and brush with melted butter.
- Repeat this with 2 more sheets.
- Cut this in half.
- Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
- Bring the filo together to form a money bag and brush with melted butter.
- Repeat this process using the remaining filo and chicken mixture.
- Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.
Nutrition Facts : Calories 456.2, Fat 22.3, SaturatedFat 10.2, Cholesterol 108.3, Sodium 583.8, Carbohydrate 26.2, Fiber 2.4, Sugar 3.1, Protein 36.4
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