ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Chicken Turnovers

Yield 28 servings (serving size: 1 turnover)
Assemble and freeze the turnovers up to two weeks before the party.

Ingredients

  • 2 1/2 cups chopped onion
  • 1 tablespoon chopped peeled ginger
  • 3 garlic cloves, chopped
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground coriander
  • 3/4 cup water
  • 1/2 cup currants
  • 2 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1 3/4 pounds skinless, boneless chicken breast, chopped
  • 1/2 cup fat-free sour cream
  • 35 sheets frozen phyllo dough, thawed and divided
  • Cooking spray
  • 3/4 cup shredded coconut, divided

Nutrition Information

  • calories 131
  • caloriesfromfat 21 %
  • fat 3.1 g
  • satfat 1.6 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 8.8 g
  • carbohydrate 16.3 g
  • fiber 1 g
  • cholesterol 17 mg
  • iron 1.1 mg
  • sodium 252 mg
  • calcium 16 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine onion, ginger, and garlic in a food processor; process until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture; sauté 5 minutes or until lightly browned. Add curry and coriander; cook 1 minute, stirring constantly. Add water, currants, sugar, salt, and chicken; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover; cook 20 minutes or until most of liquid evaporates. Remove from heat, and cool slightly. Stir in sour cream. Place the chicken mixture in food processor; pulse until finely chopped.

  3. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle with 1 teaspoon coconut. Repeat layers 4 times. Cut crosswise into 4 strips. Spoon about 2 tablespoons chicken mixture onto one end of each strip. Fold 1 corner of edge over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, chicken mixture, and coconut.

  4. Place triangles on a large baking sheet coated with cooking spray; coat with cooking spray. Bake at 400° for 18 minutes or until golden brown.