Description
A curry and chutney chicken is the star in these Chicken Curry Bites.
Scale
Ingredients
- 12 wonton wrappers, cut into quarters
- vegetable oil to brush on wontons, about 2 tablespoons
- 2 1/2 cups shredded chicken
- 1/4 cup plus 2 tablespoons plain yogurt
- 1/4 cup mango chutney
- 3 tablespoons crunchy peanut butter
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons green curry paste
- 1/2 teaspoon salt
- 1/4 cup chopped green onions, for garnish
Instructions
- Preheat the oven to 350F.
- Place the wonton wrappers on a work surface and brush one side with the oil. Place in the bottoms of a miniature muffin tin, oiled side up. Bake until they are golden brown, 5-7 minutes. Remove from the oven and allow to cool completely.
- In a bowl, mix together the chicken, yogurt, mango chutney, peanut butter, lime juice, curry paste and salt.
- Fill each wonton cup with the chicken mixture and garnish with green onions.
Recipe Notes:
slightly adapted from Miscellany
Mango chutney can be found at most grocery stores, usually in the Asian section by the curry paste.
The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made 1 day in advance. Serve the cups once filled – they will only last a few hours.