Yield: 1 servings
|½ cup||(4-oz) diced chicken|
|1½ teaspoon||Curry powder|
|⅔ cup||Evaporated milk|
|⅓ cup||Golden raisins|
|¼ cup||Chopped fine green onion|
|¼ cup||Toasted chopped almonds|
|12||Sheets thawed phyllo dough|
|½ cup||Melted butter|
|Chutney/hot mustard sauce|
In a medium skillet, cook chicken in butter until no longer pink.
Stir in flour, salt and curry powder and cook 1 minute. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in raisins, onions and almonds. To assembler traingles, place 1 sheet of phyllo dough on a flat surface and brush lightly with melted butter. Top this with 2 more sheets, buttering each sheet. Using a rolling pizza cutter, cut phyllo sheets to form 18 x 4 inch strips. Keep unused phyllo covered with a piece of waxed paper and damp towel to prevent drying out. Spoon 1 Tb of filling onto short end of each strip. Fold one corner of strip diagonally over filling so short edge meets the long edge, forming a right triangle. Continue folding over at right triangles to end of strip, forming a triangular shape package. Repeat process with remaining strips. Brush top of each triangle with butter. Place on baking sheet. Bake in preheated 375 degree oevn for 10-12 minutes, until golden brown. Serve with chutney or hot mustard sauce.