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Wonderful flavorful combinations make these Coconut Curry Chicken Empanadas an excellent choice for a special family meal or casual entertaining.
Original reipce makes 2 dozen Change Servings
HEAT 1 tablespoon oil in small saucepan over medium heat. Add onion; cook, stirring frequently, for 5 minutes or until golden. Stir in curry powder and bouillon; cook for 1 minute. Add coconut milk, evaporated milk, raisins and coconut; cook, stirring occasionally, for 7 to 10 minutes or until reduced by half.
HEAT remaining 2 tablespoons oil in a large, heavy-duty skillet over medium-high heat until shimmering. Increase heat to high; cook chicken, stirring frequently, for about 6 minutes or until no longer pink. Stir in the coconut curry sauce.
PREHEAT oven to 350° F.
PLACE 2 rounded tablespoons of mixture in center of each wrapper. Fold edge over filling to form a half circle. Crimp edges to seal. Place on baking sheet. Brush with beaten egg.
BAKE for 30 minutes or until golden. Serve warm.
Cook's Tip: For a quick meal, make extra chicken mixture and serve with rice.
|Calories from Fat||80|
|Total Fat 9g||13%|
|Saturated Fat 4.5g||22%|
|Total Carbohydrate 25g||8%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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