*  Exported from  MasterCook  *

                       Curried Chicken Triangles #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Chicken breast (4 oz) -- diced
   2       tb           Flour
     1/2   ts           Salt
   1 1/2   ts           Curry powder
     2/3   c            Evaporated milk
     1/3   c            Golden raisins
     1/4   c            Green onion -- chopped fine
     1/4   c            Almonds -- toasted & chopped
  12                    Phyllo dough sheets -- thawed
     1/2   c            Butter -- melted
                        Chutney/hot mustard sauce

  In a medium skillet, cook chicken in butter until no longer pink.
  Stir in flour, salt, and curry powder and cook 1 minute. Gradually
  add milk. Cook, stirring constantly, until mixture comes to a boil
  and thickens. Remove from heat. Stir in raisins, onions, and
  almonds.

  To assemble triangles, place 1 sheet of phyllo dough on a flat
  surface and brush lightly with melted butter. Top this with 2 more
  sheets, buttering each sheet. Using a rolling pizza cutter, cut
  phyllo sheets to form 18x4" strips. Keep unused phyllo covered with
  a piece of waxed paper and damp towel to prevent drying out.

  Spoon 1 tb of filling onto short end of each strip. Fold one corner
  of strip diagonally over filling so short edge meets the long edge,
  forming a right triangle. Continue folding over at right triangles
  to end of strip, forming a triangular shape package.

  Repeat process with remaining strips. Brush top of each triangle
  with butter. Place on baking sheet. Bake in preheated 375°F oven
  for 10-12 minutes, until golden brown. Serve with chutney or hot
  mustard sauce.
 

                   - - - - - - - - - - - - - - - - - -