The triangles with chicken with herbs and curry sauce are the right idea if you want to break the monotony of traditional Christmas recipes with ethnic flavors. This is a second dish or a aperitif substantial, ideal for one informal evening.
Ingrediants
- 350 g of chicken breast
- 1 clove of garlic
- chives
- mint
- thyme
- extra virgin olive oil
- salt and pepper
For the triangles
- 6 rectangles of phyllo dough
- Sesame seeds.
- 250 ml of milk
- 1 tablespoon of potato starch
- 1 spring onion (or ½ leek heart)
- 1 chilli
- curry powder
For the curry sauce
The triangles with chicken with herbs and curry sauce are a recipe easy to prepare and perfect if you love the classic chicken with curry, but you want to renew it in the presentation.
The exotic taste it is guaranteed by the scent of curry, the main ingredient of the sauce. These bundles are a sure-fire idea for a aperitif appetizing and hearty, or for a light second course, perhaps to be combined with a vegetable side dish. The delicate flavor of chicken meat acquires personality during marinating when it meets the strong one of garlic and aromatic herbs. The marinade takes some time that you can use to prepare the sauce. This will speed up the process.
Once the filling is ready, it is very easy to prepare the bundles with the phyllo dough cut into strips. To carry out this operation you can also involve children, who will have a lot of fun. There sauce, while being pleasantly creamy, it is rather light, because it acquires thickness thanks to the presence of potato starch diluted in milk.
OTHER TASTY RECIPES: Fillo pastry snails, Fillo pastry dumplings with chicken, apples and cheese, Vol au vent with white chicken ragù
How to prepare: Triangles of phyllo dough with chicken with herbs and curry sauce
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
15 min
- Portions
-
4
How to prepare: Triangles of phyllo dough with chicken with herbs and curry sauce
To prepare the triangles with chicken with herbs and curry sauce, chop the brisket with a kitchen knife. Collect it in a bowl together with the peeled garlic, the chopped chives, a few mint leaves and a few thyme leaves. Season with salt and a sprinkle of pepper. Cover with cling film and let it rest for about 30 minutes. Prepare the sauce: finely slice the spring onion and fry it together with the chilli in a saucepan with a little oil. Add the spoonful of starch followed by the milk slowly, stirring with a whisk. Put on the heat and reduce, stirring with a wooden spoon. Meanwhile, add a generous splash of curry and salt. When the sauce leaves a veil on the spoon, turn off and let it cool.
Take back the filling, remove the large mint leaves and sauté the chicken in a pan over high heat for a couple of minutes. Switch off. Open the sheets of phyllo dough and brush them with oil. Overlap two at a time and cut them into 8-10 cm wide strips. Arrange a spoonful of filling in the lower left corner of the base of a strip and fold the filly over itself several times, forming repeated triangles, until the pastry is finished.
Gradually arrange the triangles on a baking tray lined with parchment paper. Brush them with oil and sprinkle them with sesame seeds. Bake in a preheated convection oven at 180 ° C for about ten minutes or in any case until golden brown. Serve the triangles with chicken with herbs and curry sauce piping hot with the sauce.
.
