Curried Coconut Mango Chicken in Wonton Cups
This is a fabulous recipe we've been making for over a decade, courtesy of Julie Van Rosendaal on dinnerwithjulie.com. The mild curry spice is a perfect match for a savoury and powerful wine like our Orange.
Ingredients
- 2 dozen wonton wrappers thawed if frozen
- a drizzle of canola oil
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 1 tbsp. grated fresh ginger
- 2 cups shredded cooked chicken
- 1 tbsp. curry paste
- 1/2 cup light or regular coconut milk
- 1/3 cup mango or peach chutney
- Juice of 1/2 a lime about a tablespoon
- Chopped fresh cilantro optional
Instructions
- To make the wonton cups, press fresh wonton wrappers into mini muffin tins, pressing any folds firmly to the sides, and bake at 350 F for 5-10 minutes, until pale golden. Set aside to cool. (These will keep for weeks in an airtight container.)
- To make the filling, heat oil in a medium nonstick 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. Sprinkle with cilantro.