CURRIED COCONUT MANGO CHICKEN IN WONTON CUPS

CURRIED COCONUT MANGO CHICKEN IN WONTON CUPS image

Yield 2 dozen cups

Number Of Ingredients 11

24 Wonton wrappers
1 tsp canola oil
1 small onion, peeled and finely chopped
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 cups chopped or shredded chicken
1/2 cup coconut milk
1/4 cup mango or peach chutney
juice of half a lime
salt to taste
2 tbsp. chopped fresh cilantro (optional)

Steps:

Preheat oven to 350 degrees Press the wonton wrappers into mini muffin tins, bake for 5 - 10 minutes or until golden brown. Set aside to cool. (Can be made up to one week in advance stored in an airtight container) Heat the oil in a large nonstick skillet and saute the onion, garlic and ginger for about 3 minutes, until onion softens. Add the chicken, curry paste , coconut milk, chutney, lime juice and salt. Cook, stirring often until mixture bubbles and thickens. cool slightly or chill before spooning into wonton cups. Sprinkle filled cups with cilantro before serving them warm, at room temperature or cold.