Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 small onion ((sliced))
  • 2 scallions ((chopped))
  • 3 cloves garlic ((minced))
  • 2 teaspoons curry powder
  • 2 cups cooked chicken ((shredded))
  • 1 tablespoon cilantro ((chopped))
  • 1 lime ((zested))
  • 2 tablespoons freshly squeezed lime juice
  • Salt
  • Pepper
  • 4 tablespoons butter ((melted))
  • 8 sheets phyllo dough
  • ¼ cup panko breadcrumbs ((or regular dried plain breadcrumbs))

Instruction

  • Heat the olive oil in a pan over medium heat and add the sliced onion. Cook for 5 minutes until the onions begin to soften. Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes. Lower the heat, add the curry powder and cook for another 2-3 minutes. Turn the heat off.
  • Add the shredded chicken to the scallion and onion mixture along with the chopped cilantro, lime juice, lime zest, and salt and pepper, to taste. Stir to combine.
  • Heat your oven to 400 degrees. Melt 4 tablespoons butter and set aside. Prepare a sheet pan with a layer of nonstick foil or parchment paper.
  • Take your phyllo dough and lay out one sheet on a clean surface. Brush it with a little melted butter and sprinkle lightly with breadcrumbs. Put another layer of phyllo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers. Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo. Roll it up tightly and set the roll seam side down on the baking sheet.
  • Repeat the process with the rest of the phyllo and chicken mixture to make a second roll. Brush each roll with the rest of the melted butter and score both rolls diagonally into 1 inch pieces with a serrated knife. You'll get about 8 pieces out of each roll. You want to cut them about ¾ of the way down, without cutting all the way through. Bake for 12 minutes, until the top is golden brown. Slice them the rest of the way through and serve immediately.