CRISPY CURRIED CHICKEN ROLLS

CRISPY CURRIED CHICKEN ROLLS image

Yield 40 rolls

Number Of Ingredients 15

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1 tsp oil
4 tsp curry powder
1/2 tsp cornstarch
3/4 c well-stirred canned coconut milk
1 Tbsp mango chutney, chopped
1 Tbsp fresh lime juice
1/3 c raisins
1/4 c sweetened flaked coconut
2 Tbsp chopped fresh cilantro
2 Tbsp finely chopped toasted almonds
1 tsp grated lime peel
2 c. finely chopped cooked chicken
1/3 c butter, melted
1/3 c oil
16 sheets phyllo pastry

Steps:

Heat 1 tsp oil in a small saucepan over medium heat. Add curry powder & cook, stirring, for 1 min. Whisk together corn starch & coconut milk until blended; add to curry powder. Bring to a boil, stirring constantly. Stir in mango chutney & lime jc. Transfer mixture to a bowl. Stir in raisins, coconut, cilantro, almonds & lime zest; refrigerate 1 hr. Add chicken to raisin mixture; stir to combine. May be prepared to this point & refrigerated for to 24 hrs. Preheat oven to 400°F. Combine melted butter & 1/3 c oil. Brush top of one phyllo sheet w/some of the mixture. Lay a 2nd sheet on top; brush with some of the melted butter mixture. Cut layered phyllo crosswise into 5 equal strips, each about 3 in wide. For each strip place a heaping tsp of chkn mixt. 1 in from bottom of short edge.Fold bottom edge over chkn & roll up jelly-roll fashion into a roll. Repeat. Place seam side down on parchm ppr lined baking sheets. brush with remaining butter. Bake 15-20 min or until golden.serve warm. may be frozen 1 month.