Curried Coconut Mango Chicken In Wonton Cups Recipes

THAI CHICKEN SALAD WONTON CUPS

Thai Chicken Salad Wonton Cups image

Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!

Provided by Nagi | RecipeTin Eats

Categories Appetiser Finger Food Party Food

Time 35m

Number Of Ingredients 15

Ingredients

12 wonton wrappers
1 garlic (, smashed (Note 1))
1 1/2 tbsp lime juice
2 tsp rice vinegar
2 1/2 tsp fish sauce
1 tsp soy sauce
1 1/2 tbsp canola oil ((or grape seed, vegetable or other neutral flavoured oil))
1 tsp sugar ((or honey))
1 - 2 birds eye chilli (, deseeded and finely chopped (or 1 - 2 tsp of chili paste or hot sauce))
1 1/2 cups shredded cooked chicken ((I used poached chicken breast))
1 1/2 cups finely shredded cabbage
3/4 cup carrot (, finely julienned)
1/3 cup finely chopped shallots/scallions ((or sub with red onion or eschallots))
Sesame seeds
Fresh coriander/cilantro leaves

Steps:

Preheat oven to 160C/320F.
Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
Combine Chicken Salad ingredients in a bowl and toss to combine.
To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

Nutrition Facts : ServingSize 48 g, Calories 74 kcal, Carbohydrate 6.4 g, Protein 6.2 g, Fat 2.4 g, Cholesterol 14 mg, Sodium 185 mg, Fiber 0.6 g, Sugar 1.1 g

MANGO CHICKEN CURRY

Mango Chicken Curry image

Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

Steps:

In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.

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