Curry Chicken Triangles
Curry Chicken Triangles
½ C. (4 oz.) diced chicken
½ C. butter or margarine, melted, plus 2 T. solid (divided use)
2 T. all purpose flour
½ t. salt (or to taste)
1½ t. curry powder
2/3 C. undiluted evaporated milk
¼ C. finely chopped green onion
¼ C. toasted pine nuts
12 sheets phyllo dough
In medium skillet, cook chicken in tablespoons of butter until no longer pink. Stir in the flour, salt and curry powder. Cook about 1 minute. Gradually add the milk. Cook, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat. Stir in the onion and pine nuts.
Preheat oven to 375˚. To assemble the triangles, place 1 sheet of phyllo dough on a flat surface and brush lightly with some of the melted butter. Add 2 more sheets to this, buttering each sheet. Using a rolling cutter, cut phyllo sheets to 4” x 18 " strips. Spoon 1 tablespoon of filling onto short end of each strip. Fold 1 corner of strip diagonally over the filling so short edge meets the long edge, forming a right triangle. Continue folding over at right angles until the end of the strip to form a triangular shaped package.
Repeat this process with remaining strips and filling. Brush top of each triangle with butter. Place on baking sheet. Bake for 10-12 minutes, until golden brown. These taste great! If desired, chutney may be served as the dipping sauce.
