Indian Chicken Salad in Wonton Cups~

Adapted from Cocktail Food


6 wonton wrappers, cut into quarters

Vegetable oil

1/2 pound boneless, skinless chicken breasts

2 tablespoons Major Grey's chutney

3 tablespoons plain yogurt

1 1/2 tablespoons peanut butter, plain or crunchy

1 1/2 teaspoons fresh lime juice

1/4 plus 1/2  teaspoon green curry paste

2 tablespoons green onions, chopped or sliced for garnish

Preheat oven to 325º.

Brush wontons lightly with oil.  Mold wrappers into miniature muffin tins to form cups.  Bake 5-7 minutes or till lightly browned.  Cool a few minutes then remove to wire rack to cool completely.

Poach chicken breasts in salted water...cook till liquid comes to a boil, then turn off heat, put lid on pan and allow to sit until chicken is cooked thoroughly...about 20-30 minutes.  Remove from liquid, cool and pat dry.  Sprinkle with kosher salt, then finely chop and set aside.

In a medium bowl, combine chutney, yogurt, peanut butter, lime juice and curry paste.  Stir till well mixed.  Add chicken and mix till combined.  Refrigerate to chill.

To serve, put a very generous teaspoon of chicken salad into each wonton cup  Garnish with green onions. 

Makes 24.