Curry Chicken Wonton
Wonton wrappers are the darling of the appetizer world because they are so easy to work with. They are cost-effective and provide a light, calorie-conscious base for your filling. Lack of imagination is the only thing holding you back.
12 square wonton wrappers
flavorless oil for brushing (e.g. grapeseed oil)
2 large shallots
2 minced garlic
1 inch piece fresh ginger
1lb chicken breast, boned and skinned
3tbsp packaged curry paste, or more to taste
1/2 - 3/4 cup coconut milk
1/3 cup prepared chutney - Major Grey
squeeze of lemon
sea salt to taste
black sesame seeds
Preheat the oven to 325 F (175 C). Cut the wonton wrappers into quarters, lightly brushing each side with oil. Press into mini muffin cups and bake for about 5 minutes, or until golden brown. Let cool.
Melt the butter in a saute pan, add the shallots, garlic and ginger and saute for until fragrant, butnot brown. Dice the chicken into 1/4 inch pieces. Add to the pan and cook for about5 minutes. Add the curry paste, cocnut milk, chutney and lemon juice. Continue to cook until the chicken is done and the sauce is thick. Adjust the seasoning with sea salt and more curry paste if desired. At this point the dish can be chilled until ready to serve.
When ready to serve, reheat the curry mixture, spoon into the prepared wontons, garnish with the cilantro and a sprinkle of sesame seeds.
A nice serving option is to place the wonton steamer baskets that are lined with banana leaves, available in Asian markets.
Makes 48 pieces.