Crispy Curry Chicken Rolls
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Shred chicken and measure. Finely dice onion. Heat oil in a large frying pan over medium heat. Add onion and saute for 3 minutes. Add curry paste and stir constantly for 2 minutes. Add water and boil gently, uncovered and stirring often, until about a quarter cup (60 mL) of liquid remains.
Add chicken and potatoes. Stir constantly, gently mashing potatoes, for about 3 minutes so potatoes and chicken pick up the curry flavour and the liquid is absorbed. Refrigerate until cooled to room temperature or up to 2 days. Cover if leaving more than a couple of hours.
When ready to make and bake rolls, preheat oven to 375°F (190°C). Melt butter. Lay 1 phyllo sheet on work surface with the long end closest to you. Cover remaining phyllo with a damp tea towel to keep from drying out. Lightly brush the one phyllo sheet with butter. Spreading with your finger can be helpful. Top with another phyllo sheet lining up the corners, then butter. Repeat with a final sheet and butter.
Cut sheets vertically into three 5 inch (12.5 cm) wide strips. Discard the leftover thin strip. Mound a scant 3 tablespoons (45 mL) filling an inch (2.5 cm) from bottom of one strip. Pat filling into a log shape, leaving a ½ inch (1 cm) phyllo border on both sides. Fold in both long sides of the phyllo strip, about ½ inch (1 cm) in width. Lightly brush folded sides with butter. Fold bottom edge of phyllo over filling, then roll up. Brush roll with butter and place seam side down on baking sheet. Repeat making a total of 12 rolls. Bake until golden, 13 to 15 minutes. Serve warm.
Use whatever curry paste you like best. If you use one of the hotter pastes, such as Vindaloo, the rolls will be pleasingly fiery. If you like a few coriander leaves can be placed on top of the curry chicken log, before rolling it in phyllo.
|Per 2 samosas serving||Amount|
|Saturated Fat||7 g|
|Per 2 samosas serving||% Daily Value|