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Curried Chicken Turnovers

Curried Chicken Turnovers

Assemble and freeze the turnovers up to two weeks before the party.

Cooking Light DECEMBER 2005

  • Yield: 28 servings (serving size: 1 turnover)

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

Preparation

Preheat oven to 400°.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 21%
  • Fat: 3.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.8g
  • Carbohydrate: 16.3g
  • Fiber: 1g
  • Cholesterol: 17mg
  • Iron: 1.1mg
  • Sodium: 252mg
  • Calcium: 16mg
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