Receta Curry Chicken Wontons
What I like about curry chicken wontons is the surprise at the end. The trini tongue is accustomed to expecting some sort of shrimp or egg filling yet, lo and behold, you get some chutney music and tassa on your taste buds instead. It’s great to give the taste buds a little jolt from time to time so you don’t get bored with food. Food is all about survival and to survive you have to be creative.
How About Some Curry Chicken Wontons?
Who would have thought of adding some curry chicken to wontons? Well, I dared to go beyond the norms of trini cooking and tried this and it was great. The crunch of the fried wonton skins just gave way to a spicy curry chicken filling that had you wanting for a few more of these treasured morsels.
So, to stop the confusion you have two more…One with soy sauce and the other with some mango chutney. By then you conclude that you have to have two more with your favourite sauce of choice to end the debate that’s going on in your head. Hahaha!! But, I am the devil’s advocate this evening. What would you do if you had choose between some pepper sauce, plum sauce, hoisin sauce, tambran sauce, and chadon beni chutney? …Hmmm this curry chicken wontons recipe really has some promise to it.
Curry Chicken Wontons Recipe
Anyhow, while you figure out what’s really going on in this dish, I invite you to try it and make a final decision as to what sauce you would try it with. Remember, there are no wrong answers only a wide expanse of delightful possibilities ahead to for you to explore. Here’s curry chicken wontons. Enjoy!
CURRY CHICKEN WONTONS
- 1/2 lb chicken breast, diced
- 1 med onion, chopped (divided)
- 4 cloves garlic, minced (divided)
- 2 tbsp chadon beni, minced (divided)
- 1 tsp geera powder {roasted cumin powder} (divided)
- 1 tsp masala powder (divided)
- 2 tbsp curry powder (divided)
- 1 tsp turmeric powder (what we call saffron powder)
- 24 wonton skins
- salt to taste
- pepper to taste
- oil for frying
- 3 tbsp water + 1 cup for the wontons
- Clean and season the chicken with 1/2 of the geera powder, turmeric powder,
curry powder, masala powder, garlic, and chadon beni. Add salt and pepper to taste.
Note: What we’re doing is seasoning the chicken with half of the curry etc. so that it could infuse into the meat.
Marinate for 1 hour.
Saute the rest of onions and garlic in oil.
Mix the rest of curry powder, geera powder, turmeric powder etc. in 3 tbsp of water.
Then pour into pot.
Reduce until a paste is formed.
Then add the chicken.
Stir until the chicken is well coated with the curry. Add a little water.
Allow to cook for 15 minutes.
Remove when cooked. Adjust salt and pepper as desired.
Chop the chicken into smaller pieces.
Put 3/4 tbsp of the filling in the center of the wonton. Brush the 4 edges with water.
Fold in a triangle and and seal the edges. Then bring the two opposite ends together.
Fry until golden brown.
Drain on paper towels. Serve hot with your choice of sauce.
Well that’s it for another wonderful, currylicious post. I hope you enjoy the curry chicken wontons and don’t forget to leave a comment for this post in the comment box below.
Ah gone