Curried Coconut Mango Chicken in Wonton Cups

24 wonton wrappers (plus extra, if you have enough filling for more)

Filling:

a drizzle of canola or olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

1 Tbsp. grated fresh ginger

2 cups chopped cooked chicken or turkey

1 Tbsp. curry paste (or to taste)

1/2 cup coconut milk (light or regular)

1/3 cup mango or peach chutney

Juice of 1/2 a lime (about a tablespoon)

Salt to taste

Chopped fresh cilantro (optional)

To make the wonton cups, press fresh wonton wrappers into mini muffin tins, pressing any folds firmly to the sides, and bake at 350°F for 5-10 minutes, until golden. Set aside to cool.

To make the filling, heat about a teaspoon of oil in a skillet and sauté the onion for about 5 minutes, or until soft. Add the garlic and ginger and cook for another minute. Add the chicken, curry paste, coconut milk, chutney, lime juice and salt. Cook, stirring often, until bubbly and thickened. Cool slightly or chill before spooning into wonton cups. Sprinkle with cilantro.

Makes 2 dozen cups.

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Curried Coconut Mango Chicken in Wonton Cups