CURRY LIME CHICKEN PHYLLO ROLLS
This recipe for Curry Lime Chicken Phyllo Rolls was inspired by Ina Garten’s incredible Crab Strudel. This is an excellent appetizer or, you know…a light snack for one when you’re alone in your house and need something to eat.
Onions were also included in the recipe since our favorite element of any curry chicken dish is the caramelized onion that almost melts into the sauce. And because it’s only right, I used cilantro instead of parsley. There’s a noticeable difference in taste with the addition of lime.
Just a few additional things to mull over:
If you don’t like cilantro, you may substitute it with parsley.
Using some leftover chicken or purchasing a rotisserie chicken might make this recipe even easier.
So, yeah…I ate way too many of these because they were so darn tasty. No time to waste, let’s jump right in!
- 8 sheets of phyllo dough
- 3 cloves of minced garlic
- 2 chopped scallions
- 1 small sliced onion
- 1 zested lime
- 2 cups of shredded cooked chicken
- ¼ cup of panko breadcrumbs
- 4 tablespoons of melted butter
- 2 tablespoons of olive oil
- 2 tablespoons of freshly squeezed lime juice
- 1 tablespoon of chopped cilantro
- 2 teaspoons of curry powder
- Sliced onions are added to a skillet that is heated up with olive oil over medium heat. After that, add the scallions and garlic and simmer for 8 minutes, or until everything turns slightly golden. Add the curry powder and simmer for two to three minutes on low heat. Turn off the heat.
- The shredded chicken, chopped cilantro, lime juice, lime zest, and salt and pepper to taste should all be added to the scallion and onion mixture. Stir to mix.
- The oven temperature should be 400 degrees. Melt four tablespoons of butter, then reserve. Put parchment paper or nonstick foil on a sheet pan to prepare it.
- One sheet of your phyllo dough should be spread out on a spotless surface. It should be lightly dusted with breadcrumbs and brushed with a little melted butter. Once you have four layers of phyllo dough, add another layer on top and continue the butter and breadcrumb process. Spread half of the curry chicken mixture along the phyllo’s one side (lengthwise). It should be tightly rolled before being placed seam-side down on the baking sheet.
- To construct a second roll, repeat the procedure with the remaining phyllo and chicken mixture. Use a serrated knife to cut both rolls into 1-inch pieces after brushing each one with the remaining melted butter. Each roll will yield roughly 8 pieces. Without cutting all the way through, you want to trim them about 3/4 of the way down. Bake for 12 minutes, or until golden brown on top. Serve them right away after cutting them the rest of the way through.
- 4 pieces each, 16 total, each serving.