Brush 2 miniature (1 3/4-inch) muffin pans with 1 tablespoon melted butter; set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Layer remaining 4 sheets phyllo on first sheet, brushing each sheet with melted butter. Cut phyllo stack into 24 circles using a 2 1/2-inch biscuit cutter. Place phyllo circles into prepared muffin cups, pressing phyllo against bottom and up sides of cups. Bake at 350° for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack; remove from pans.
Combine chicken and next 5 ingredients in a medium bowl; stir well. Combine mayonnaise, lemon juice, and curry powder; stir into chicken mixture. Cover and chill at least 2 hours.
When ready to serve, spoon chicken mixture evenly into phyllo cups.