Curry Chicken Stuffed Wontons with Curry Cucumber Raita Dip – your party guests will be asking for more of these crispy stuffed wontons with mildly spiced curry chicken inside.
Whenever we have friends over in the evening for “Sips & Nibbles” I try to make something a little different that they hadn’t tried before, and that is how this recipe for Curry Chicken Stuffed Wontons came about.
I first envisioned an egg roll version of this recipe with bean sprouts and I still may try that version soon. The problem was that the supermarket was out of egg roll wrappers and only had wonton wrappers in stock.
A quick change of plans and abandoning the bean sprouts, I thought that stuffed wontons could make a sort of samosa-like idea that would work. Thinking they might need a dip to make them even tastier, I immediately thought of the yogurt based curry cucumber raita that we serve with lots of Indian- inspired dishes like Indian Spiced Roast Pork. It worked quite well indeed. They are perfectly delicious all on their own though, if you prefer.
Our guests absolutely raved about them and gobbled these down in no time. I have no doubt we’ll get requests to serve them again.
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- 3 dozen wonton wrappers
- 1 egg
- 2 Tbsp water
- 2 lb chicken breasts or about 3/4 ground lean chicken
- 2 cloves garlic minced
- 1/2 green onion sliced thinly
- 1 small grated carrot not finely grated
- 1/2 cup chopped water chestnuts
- 2 Tbsp grated fresh ginger
- 1 tsp garam masala
- 2 tsp yellow curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 inch piece of English cucumber
- 3 cups yogurt drained
- 2 tbsp finely chopped fresh chives
- 2 cloves minced garlic
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp yellow curry powder
- 1/2 tsp ground cumin
- pinch salt and pepper to season
First you need to chop the chicken breasts finely. Cut the breast in thin slices across the grain and then cut those slices into small pieces that would resemble very coarsely ground chicken. I think this method gives better texture to the filling but you can use ground lean chicken if you like.
Add all of the remaining ingredients for the filling to the chopped chicken and mix until evenly blended.
Prepare an egg wash by whisking together the egg and water.
Lay a wonton wrapper flat on the counter.
Add about a teaspoon of the filling to the centre of the wonton wrapper.
Dip a finger into the egg wash and lightly moisten the entire 4 edges of of the wonton wrapper.
Fold the wonton over to form a triangle and pinch all the edges together well.
Finally, bring the bottom 2 corners of the triangle together until they overlap by about a half inch; again moisten the overlapping point with a little egg wash and pinch together firmly.
Lay the formed wontons on a parchment paper lined cookie sheet until all of the wontons have been formed.
Fry in canola oil at 325-350 degrees F for only a few minutes until golden brown. Drain on a rack for a minute or two and serve immediately with the yellow curry cucumber raita dip.
Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filterPour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less.
Add all of the remaining ingredients for the raita along with the drained yogurt.
Mix well, cover and store in the fridge for at least a half hour before serving.