Piquant chicken with phyllo crust

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • oil for frying
  • 2
    medium onions, chopped
  • 15
    ml
    curry powder
  • 2
    ml
    cumin seeds or ground cumin
  • 700
    g
    chicken meat, cooked and removed from the bone
  • salt and pepper to taste
  • 1
    green apple, coarsely grated
  • 50
    ml
    chutney
  • PASTRY FILLING
  • oil for frying
  • 1
    green pepper, diced
  • 1
    bunch spring onions, chopped
  • 5
    ml
    curry powder
  • 2
    ml
    ground coriander
  • 45
    g
    butter
  • 15
    g
    coconut
  • 30
    g
    sultanas or cake mix
  • 50
    ml
    chutney
  • CRUST
  • 4
    phyllo pastry
  • butter, melted for brushing
 

Method

 
Preheat oven to 190ºC (375?F). Heat the oil and sauté the onions lightly, then add the curry powder and cumin and sauté for one minute. Add the cooked chicken, salt, pepper, apple and chutney. Stir well and cook over low heat for 5 minutes, adding a little water if necessary. Pour into a greased ovenproof dish. PASTRY FILLING Heat the oil and sauté the green pepper and spring onions, then add the coriander and curry powder and sauté for 1 minute. Remove from heat and allow to cool. Mix the butter, coconut, fruit and chutney together and combine with the green pepper mixture. CRUST Place 1 sheet of phyllo pastry on a level surface and brush well with melted butter. Repeat until all the phyllo sheets are layered on top of each other, ensuring that they are all well brushed with melted butter. Brush melted butter on the top layer and smear the filling mixture evenly over the top. Roll up like a Swiss roll and cut into 1 cm slices. Arrange the slices on top of the curry chicken mixture and bake for 30 minutes or until the pastry is golden brown. Serves 6-8.
 

Read more on: poultry  |  bake
 

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