Curry Chicken Stuffed Wontons

Posted on Feb 6 2017 - 1:55pm by Barry C. Parsons

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.

Curry Chicken Stuffed Wontons

Curry Chicken Stuffed Wontons

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.

Curry Chicken Stuffed Wontons

Curry Chicken Stuffed Wontons, ready to be fried.

Curry Chicken Stuffed Wontons

Curry Chicken Stuffed Wontons

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Curry Chicken Stuffed Wontons
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Curry Chicken Stuffed Wontons with Curry Cucumber Raita Dip
Prep Time
45 mins
Cook Time
4 mins
Total Time
49 mins
 
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.
Course: Appetizer, Party Food
Cuisine: Asian Inspired, Indian Inspired
Servings: 3 dozen stuffed wontons
Author: Barry C. Parsons
Ingredients
For the stuffed wontons
  • 3 dozen wonton wrappers
  • 1 egg
  • 2 Tbsp water
For the wonton filling
  • 2 chicken breasts or about 3/4 lb 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
For the Yellow Curry Cucumber Raita
  • 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
Instructions
To prepare the wontons
  1. 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.
  2. Add all of the remaining ingredients for the filling to the chopped chicken and mix until evenly blended.
  3. Prepare an egg wash by whisking together the egg and water.
To assemble the wontons
  1. Lay a wonton wrapper flat on the counter.
  2. Add about a teaspoon of the filling to the centre of the wonton wrapper.
  3. Dip a finger into the egg wash and lightly moisten the entire 4 edges of of the wonton wrapper.
  4. Fold the wonton over to form a triangle and pinch all the edges together well.
  5. 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.
  6. Lay the formed wontons on a parchment paper lined cookie sheet until all of the wontons have been formed.
  7. 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.
To prepare the Yellow Curry Cucumber Raita
  1. 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.
  2. 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.
  3. Add all of the remaining ingredients for the raita along with the drained yogurt.
  4. Mix well, cover and store in the fridge for at least a half hour before serving.

3 Comments so far. Feel free to join this conversation.

  1. Marlene February 6, 2017 at 6:19 pm - Reply

    Love to try this! The chicken is mixed with the other ingredients RAW, then stuffed into the wrapper? With such a short frying time, is that chicken going to cook well?

  2. Barry C. Parsons February 7, 2017 at 12:11 pm - Reply

    The chicken amount is very small and totally cooks in that time.

  3. pat si April 24, 2017 at 11:17 pm - Reply

    Really enjoy and tried most of your great cakes. Some I have made several times we all have our fave.Please keep them going!
    And we will all be awaiting to try perfection.

    Thank you
    Pat Si

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