Coconut Curry Chicken Empanadas

Coconut Curry Chicken Empanadas
Level
Easy
Prep
25 minutes
Cook
50 minutes
Servings
24 empanadas
  • Wonderful flavorful combinations make these Coconut Curry Chicken Empanadas an excellent choice for a special family meal or casual entertaining.

The Secret Ingredient

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3/4 cup coconut milk
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup raisins
  • 1/4 cup sweetened flaked coconut
  • 4 (about 1 1/4 pounds) boneless, skinless chicken breast halves, cut into very thin strips
  • 24 empanada wrappers
  • 1 large egg

Make It

Step 1

Heat 1 tablespoon oil in small saucepan over medium heat. Add onion; cook, stirring frequently, for 5 minutes or until golden. Stir in curry powder and bouillon; cook for 1 minute. Add coconut milk, evaporated milk, raisins and coconut; cook, stirring occasionally, for 7 to 10 minutes or until reduced by half.

Step 2

Heat remaining 2 tablespoons oil in a large, heavy-duty skillet over medium-high heat until shimmering. Increase heat to high; cook chicken, stirring frequently, for about 6 minutes or until no longer pink. Stir in the coconut curry sauce.

Step 3

Preheat oven to 350° F.

Step 4

Place 2 rounded tablespoons of mixture in center of each wrapper. Fold edge over filling to form a half circle. Crimp edges to seal. Place on baking sheet. Brush with beaten egg.

Step 5

Bake for 30 minutes or until golden. Serve warm.
Cook's Tip:
For a quick meal, make extra chicken mixture and serve with rice.