- Peanut-Curry Chicken in Wonton Cups

PEANUT-CURRY CHICKEN IN WONTON CUPS


12 wonton wrappers
¼ c vegetable oil
3 boneless, skinless chicken breasts
¼ c mango chutney (I used Sharwood’s Major Grey)
¼ c plus 2 T plain yogurt
3 T crunchy peanut butter
1 T fresh lime juice
1 tsp curry paste (I used yellow)
½ tsp. curry powder (I used Madras)
Chives chopped into ¼ inch pieces

Preheat oven to 325°.

Place wrappers on cutting surface and brush top with oil. Cut into 4 squares. Using mini muffin tins, place each square, oiled side up, into a muffin cup, pressing into pan to form a cup. Bake until light brown (6-7 minutes). Cool and remove from tins.

In a frying pan, poach chicken in water with a little salt until just cooked through (don’t overcook). Transfer to a paper towel and cool. Dice chicken and set aside.

In a medium bowl, combine chutney, yogurt, peanut butter, lime juice, curry paste and curry power. Stir in chicken and check seasoning. Place 1 tsp of filling into each cup and garnish with 2 pieces of chives, crossed over each other.

Yield: 48 bites

Notes:

1. I made this for a shower yesterday and it was a hit. Some people thought it was spicy and some didn’t – depends on what you are used to.
2. The baking time for the wontons is totally dependent on your muffin tins – I have 2 that are dark and one that is light. As with all baking tins, the baking time in the dark tin was less than the light so keep you eye on them. The wontons should be golden all around, not just the corners.