Curried Chicken Turnovers
Assemble and freeze the turnovers up to two weeks before the party.
Yield: 28 servings (serving size: 1 turnover)
Ingredients
- 2 1/2 cups chopped onion
- 1 tablespoon chopped peeled ginger
- 3 garlic cloves, chopped
- 1 teaspoon olive oil
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons ground coriander
- 3/4 cup water
- 1/2 cup currants
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 1 3/4 pounds skinless, boneless chicken breast, chopped
- 1/2 cup fat-free sour cream
- 35 sheets frozen phyllo dough, thawed and divided
- Cooking spray
- 3/4 cup shredded coconut, divided
Preparation
Preheat oven to 400°.
Combine onion, ginger, and garlic in a food processor; process until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture; sauté 5 minutes or until lightly browned. Add curry and coriander; cook 1 minute, stirring constantly. Add water, currants, sugar, salt, and chicken; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover; cook 20 minutes or until most of liquid evaporates. Remove from heat, and cool slightly. Stir in sour cream. Place the chicken mixture in food processor; pulse until finely chopped.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle with 1 teaspoon coconut. Repeat layers 4 times. Cut crosswise into 4 strips. Spoon about 2 tablespoons chicken mixture onto one end of each strip. Fold 1 corner of edge over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, chicken mixture, and coconut.
Place triangles on a large baking sheet coated with cooking spray; coat with cooking spray. Bake at 400° for 18 minutes or until golden brown.
Nutritional Information
- Calories:
- 131 (21% from fat)
- Fat:
- 3.1g (sat 1.6g,mono 1g,poly 0.3g)
- Protein:
- 8.8g
- Carbohydrate:
- 16.3g
- Fiber:
- 1g
- Cholesterol:
- 17mg
- Iron:
- 1.1mg
- Sodium:
- 252mg
- Calcium:
- 16mg
Member Ratings and Reviews
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This is a great recipe for a party. We prepped the filling and had guests work on wrapping the turnovers. A very tasty appetizer - needs more curry than called for though.01/02/09
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These turnovers are good. Slightly time consuming but it was also my first time using phyllo dough. We can barely taste the curry so we will double the amount of curry powder next time. The recipe as stated makes a tasty puff but definitely not tasting of curry/spice.01/18/08





