Best 6 Curried Chicken Phyllo Parcels Recipes

CURRY LIME CHICKEN PHYLLO ROLLS

Steps:

• Heat the olive oil in a pan over medium heat and add the sliced onion. Cook for 5 minutes until the onions begin to soften. Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes. Lower the heat, add the curry powder and cook for another 2-3 minutes. Turn the heat off.
• Add the shredded chicken to the scallion and onion mixture along with the chopped cilantro, lime juice, lime zest, and salt and pepper, to taste. Stir to combine.
• Heat your oven to 400 degrees. Melt 4 tablespoons butter and set aside. Prepare a sheet pan with a layer of nonstick foil or parchment paper.
• Take your phyllo dough and lay out one sheet on a clean surface. Brush it with a little melted butter and sprinkle lightly with breadcrumbs. Put another layer of phyllo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers. Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo. Roll it up tightly and set the roll seam side down on the baking sheet.
• Repeat the process with the rest of the phyllo and chicken mixture to make a second roll. Brush each roll with the rest of the melted butter and score both rolls diagonally into 1 inch pieces with a serrated knife. You'll get about 8 pieces out of each roll. You want to cut them about ¾ of the way down, without cutting all the way through. Bake for 12 minutes, until the top is golden brown. Slice them the rest of the way through and serve immediately.

CURRIED CHICKEN PARCELS

Steps:

• Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
• Add the chicken and fry until browned on the outside and nearly done.
• Add the curry paste and coconut milk and simmer for another 10 minutes.
• Take the pan of the heat and stir in the corriander.
• Roll out the pastry and cut out four 17 centimetre circles.
• Divide the filling between the pastry circles.
• Beat the egg and brush the edges of the pastry circles.
• Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
• Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
• Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.

CHICKEN PHYLLO PARCELS

Steps:

• Pre heat the oven to 190 C, 375 F or Gas Mark 5.
• Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
• Add the casserole mix and chicken stock.
• Bring to the boil, reduce the heat and simmer for 30 minutes.
• Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
• Add the asparagus and casserole mix to the chicken.
• Add seasoning to taste, cheese, creme fraiche and parsley.
• Remove from the heat.
• Lay 1 sheet of filo on the work surface and brush with melted butter.
• Repeat this with 2 more sheets.
• Cut this in half.
• Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
• Bring the filo together to form a money bag and brush with melted butter.
• Repeat this process using the remaining filo and chicken mixture.
• Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.

CURRIED CHICKEN AND WILD RICE STRUDEL

Steps:

• In a large saucepan cook the wild rice in 8 cups boiling salted water for 5 minutes, remove the pan from the heat, and let the rice stand for 1 hour. Drain the rice in a large sieve and in the pan cook it in 6 cups boiling salted water for 25 to 30 minutes, or until it is tender. Drain the rice in the sieve and let it cool in a large bowl.
• In a small skillet melt 1 tablespoon of the butter with 1 teaspoon of the curry powder over moderately high heat until the foam subsides and in it sauté the chicken, patted dry and seasoned with salt and pepper, for 30 seconds on each side. Add the wine, vermouth, or water and cook the chicken, covered with a round of buttered wax paper and the lid, over moderately low heat for 5 minutes, or until it is just cooked through. Remove the skillet from the heat and let the chicken cool.
• In a small bowl whisk together the mayonnaise, 2 tablespoons of the chutney, 1 teaspoon of the remaining curry powder, the lemon juice, and the pan juices from the chicken. Cut the chicken into 1/2-inch dice, stir it well into the rice with the cashews, the raisins, the sauce, and salt and pepper to taste, and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
• Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter with the remaining 1 teaspoon curry powder. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the curry butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top.
• Spread the filling in a 3-inch wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining curry butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the additional chutney.

CURRIED CHICKEN PHYLLO PARCELS

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink, 5 to 10 minutes. Season with salt and pepper. Add curry paste, stirring well. Add coconut cream and mix well. Reduce heat and simmer until thickened, about 15 minutes.
• Stir 1/2 of the cilantro into the curry mixture. Remove skillet from heat and let cool completely.
• Preheat the oven to 350 degrees F (175 degrees C).
• Brush each sheet of phyllo dough with melted butter and stack. Cut the phyllo stack into 6 square pieces. Whisk egg and milk in a bowl to make egg wash.
• Spoon some of the curry mixture into the center of 1 square, ensuring you leave a large border. Brush the border with egg wash and fold into a triangle. Pinch the edges securely and place on a baking sheet. Repeat with remaining phyllo and curry mixture. Brush tops of the triangles with egg wash.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Make the cilantro yogurt while the triangles bake. Combine remaining cilantro, Greek yogurt, lemon juice, and cayenne pepper in a bowl. Serve with the triangles.

HOW TO MAKE PESTO SALMON PHYLLO PARCELS

Steps:

• Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
• Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
• Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.