Curried Chicken Triangles No2

Ingredients

1/2 cup (4-oz) diced chicken 1 breast 2 tbsp flour 1/2 tsp salt 1 1/2 tsp curry powder 2/3 cup evaporated milk 1/3 cup golden raisins 1/4 cup chopped fine green onion 1/4 cup toasted chopped almonds 12 sheets thawed phyllo dough 1/2 cup melted butter 1 chutney/hot mustard sauce	Advertisements

Preparation
 
In a medium skillet, cook chicken in butter until no longer pink.
Stir in flour, salt and curry powder and cook 1 minute. Gradually add
milk. Cook, stirring constantly, until mixture comes to a boil and
thickens. Remove from heat. Stir in raisins, onions and almonds. To
assembler traingles, place 1 sheet of phyllo dough on a flat surface
and brush lightly with melted butter. Top this with 2 more sheets,
buttering each sheet. Using a rolling pizza cutter, cut phyllo sheets
to form 18 x 4 inch strips. Keep unused phyllo covered with a piece
of waxed paper and damp towel to prevent drying out. Spoon 1 Tb of
filling onto short end of each strip. Fold one corner of strip
diagonally over filling so short edge meets the long edge, forming a
right triangle. Continue folding over at right triangles to end of
strip, forming a triangular shape package. Repeat process with
remaining strips. Brush top of each triangle with butter. Place on
baking sheet. Bake in preheated 375 degree oevn for 10-12 minutes,
until golden brown. Serve with chutney or hot mustard sauce.

 

 
Servings: 1

 

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