Curried Mango Chicken Cups
Kim
An appetizer fit for every occasion.
ingredients
- 24 wonton wrappers
- 1 tsp canola oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 Tbs grated fresh ginger
- 2 cups shredded cooked chicken
- 1 Tbs curry paste (red)
- 1/2 cup light coconut milk
- 1/4 cup mango chutney
- juice of 1/2 lime (about 1 Tbs.)
- salt to taste
- 1 Tbs chopped fresh cilantro
directions
- 1
To make the wonton cups, press fresh wonton wrappers into mini muffin tins, pressing folds firmly to the sides. bake at 350°F for 5-10 minutes, or until pale golden. Set aside to cool.
- 2
To make the filling, heat oil in a medium non-stick saucepan and cook the onion, garlic and ginger for about 2 minutes. Add the chicken, curry paste, coconut milk, chutney, lime juice and salt. Cook, stirring often, until bubbly and thickened. Cool slightly or chill before spooning into wonton cups.
- 3
Sprinkle with cilantro and serve!
notes
Keep a watchful eye on those wontons... I've learned from experience that they burn quickly1
Source: Grazing
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