Coconut Curry Chicken Empanadas

Coconut Curry Chicken Empanadas
Makes:
24 empanadas
Prep Time:
25
minutes
Total Time:
75
minutes
Low Sodium
Wonderful flavorful combinations make these Coconut Curry Chicken Empanadas an excellent choice for a special family meal or casual entertaining.

In this recipe:



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Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3/4 cup coconut milk
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup raisins
  • 1/4 cup sweetened flaked coconut
  • 4 (about 1 1/4 pounds) boneless, skinless chicken breast halves, cut into very thin strips
  • 24 empanada wrappers
  • 1 large egg

Directions:

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.

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Nutrition Facts

Serving Size: 24/24 of recipe

Servings Per Recipe: 24 

  • Calories: 390
  • Calories from Fat: 190
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 110mg (5% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 3g
  • Protein: 6g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Coconut Curry Chicken Empanadas

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3/4 cup coconut milk
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup raisins
  • 1/4 cup sweetened flaked coconut
  • 4 (about 1 1/4 pounds) boneless, skinless chicken breast halves, cut into very thin strips
  • 24 empanada wrappers
  • 1 large egg

 

Directions

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.

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