Wonderful flavorful combinations make these Coconut Curry Chicken Empanadas an excellent choice for a special family meal or casual entertaining.
- 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
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.