After the typical chores were done, I decided to stay in my kitchen…all day. My happy place.
I put the food network on and assessed what I had in my pantry to work with.
Old-Fashioned Donut Sticks were first on the list. Then after all that sweet goodness, I decided I needed something savory. Not too spicy but something with a hint of smoke and spice.
Curry was the answer.
When I want curry I need to be careful. My kids will eat pretty much anything I make for them. I mean- there are some exceptions….Tori hates tomato! She orders BL’s instead of BLT’s. Will not touch tomato soup either!
Gwen won’t eat scrambled eggs. She like them over easy. ONLY.
For the most part, they really are good eaters. They like ahi tuna, most seafood really…They love when I cook up a juicy rib eye steak. They love salmon, veggies, sushi, miso soup… the list of typical childhood “don’ts” are usually “do’s” in the food department here. I’m lucky that they’ve developed such mature pallets. But–when it comes to Curry and other Indian cuisine, I try and come up with ideas that are more family friendly but still give me that delicious flavor I’m looking for.
Tonight, Creamy Chicken Curry wrapped in Phyllo Dough was the answer.
I make curry chicken salad a lot. We put it on top of salads or in a wrap for lunch.
I modified my chicken salad recipe a bit for this yummy filling and made a homemade hollandaise sauce to drizzle over the top of the finished dish.
We ate these along side a fresh mixed green salad with red wine vinaigrette, avocado and seared ahi tuna.
It was absolutely scrumptious!!
- One pack of store bought Phyllo Dough. I used about 24 sheets
- 1.5 lbs of boneless, skinless chicken breast
- 1/4 tsp celery salt
- 1/4 tsp turmeric
- 1/2 tsp curry powder plus 1 tbsp
- 1/4 tsp garlic powder
- salt and pepper
- 1 tbsp olive oil
- 2 heaping tbsp of mayo
- 1/2 c shredded cheddar cheese
- 1 stick of butter, melted
- Parsley for garnish
- Hollandaise sauce, store bought or homemade for drizzling
Here’s how I made it!
Start by preheating your oven to 350.
Let it cool completely with the cover still on to be sure none of the moisture escapes.
Set this delicious mixture to the side for a moment. Or make it ahead and chill it for a day to really let the flavors soak in and pop!
Melt the butter.
Working on a lightly floured surface, carefully take out one sheet of Phyllo Dough. Brush it with the melted butter, lightly as the dough is very thin and fragile.
I like to keep a damp paper towel over the Phyllo Dough as I work with it. It will dry out quickly and become brittle if you don’t.
After brushing the first sheet with the melted butter, take one more sheet and top the first. Brush this one with butter also.
Next take a tbsp or two of your chicken curry filling and place it in a line on one side of your Phyllo. Roll it up like a cigar.
Repeat this step until all of the filling has been used.
Lay them on a parchment lined baking sheet and bump the oven temp up to 400.
Using the remaining melted butter, brush each roll up with copious amounts of that melted butter.
Bake for 12-15 minutes. Turning them over once during that 12 minute span.