Foodie Sunday-Creamy Chicken Curry wrapped in Phyllo Dough

Today has been one of those awesome days… I woke up, made James and the girls eggs over easy and toast, fed the goats and chickens, finished all our laundry… basically just kicked ass this morning. 

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.

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!!

Not one bite was left by the end of the meal. I will be making these again and again! Creamy Chicken Curry wrapped in Phyllo Dough|

Makes 12-14 

  • 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. 

Place the chicken in a baking dish… Sprinkle with celery salt, turmeric, 1/2 tsp of curry powder, salt, pepper and garlic powder- evenly. Then drizzle with a little bit of olive oil. 

Cover and bake for 35-40 minutes or until chicken is cooked through. 

Let it cool completely with the cover still on to be sure none of the moisture escapes. 

Then slice it up and chop it into small chicken salad size bites.

Next mix together your chicken, mayo, 1 tbsp of curry powder and the cheese.

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. 

Using a pizza cutter or sharp knife, cut the sheets exactly in half… the long way.

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. 

I was able to make 12. 

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. 

They will come out golden brown, flaky and buttery!

Top these with a buttery and creamy hollandaise and some fresh chopped parsley…. (I’ll post my homemade hollandaise recipe soon). 

Yum. Wow. Amazeballs. 

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