Curry Chicken Wonton

Written By Clifford Hunt
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Ingredients

  • 1 to 2 packages of Wonton Skins (can find at Asian supermarkets)

  • 1 package of chicken breast (Preferably family size pack)

  • 2 cans of coconut milk

  • 1 package of curry (Chief Indian Head Brand if possible)

  • White vinegar

  • Turmeric powder

  • 1 jar of Green Seasoning (Found in most Caribbean sections or markets)

  • Vegetable oil

  • 5 regular Idaho potatoes

  • 1 bulb of garlic

  • 1 medium Vidalia onion

  • black pepper

  • salt

  • hot pepper sauce

  • bay leaf

  • fresh thyme

  • large pot/pan

  • mini cupcake pan

  • non-stick cooking spray

  • herbs for garnish (parsley, chive, or thyme)



Instructions

  1. Take the chicken breast and slice in half then slice into 1/2-inch pieces. Remember the smaller the better. You want them to be easy to shred after cooking and allows for quicker cooking time.

  2. In a large bowl season, the chicken pieces with pepper, salt, about 5 tablespoons of curry powder, 1 can of coconut milk, ½ cup of green seasoning, and a splash of vinegar. Mix well and allow to sit at least 2 hours but overnight preferred.

  3. In a large heated pan/pot add oil. To the oil you will add a finely diced onion and half a bulb finely chopped garlic. Saute until the smell permeates your kitchen and turns the vegetables translucent. Try your best to not burn the garlic.

  4. Remove your onions and garlic and place to the side. Add more oil to the pan and add your seasoned chicken pieces to gently brown. Reserve half of the marinade liquid from the chicken.

  5. While the chicken browns take your potatoes and cut into nice medium dices. Leave the skin on! Great nutrients in the skin. Once diced add directly into the chicken and return your onions and garlic as well.

  6. Give everything a good stir then add about 2 more tablespoons of curry, and 1 tablespoon of turmeric. Add 1 can of fresh coconut milk mixed with your reserved marinade and add all to the large skillet/pot. Finally add a nice bunch of fresh thyme, 1 bay leaf, and a few heavy dashes of hot pepper sauce to taste. Some like a good KICK!

  7. Let cook on medium to medium low for 30-45 minutes until chicken is cooked thoroughly, liquid starts to reduce, and potatoes are tender.

  8. While the chicken is cooking preheat your oven to 400. Take wontons out of package. In a mini cupcake pan spray with non-stick cooking spray. Layer one thin wonton wrapper into the cups of the pan. Gently press to flesh into the bottom of the pan to make a cup-type shape. Place in oven for 5 to 8 minutes (depends on calibrated ovens/heat source) and bake until a light golden brown. Remove and place on speed rack to cool. Repeat until desired amount needed.

  9. Once chicken is thoroughly cooked remove from heat to let cool and chicken absorb some of the juices. Once cool enough to handle you can begin shredding pieces of the chicken by hand so that enough will be easily distributed within your mixture once placed in the wonton cup. Make sure to put the meat back in the juices, you don’t want the chicken to get dry!

From Chef Cliff

Plating for this dish is fun, unique, and obviously edible. Take the wonton and place about a teaspoon or two of the chicken mixtures directly into your beautiful little cups. Finally, feel free to garnish with chopped parsley, thyme, chive batons (stick), or even more pepper sauce for those who like an extra kick! Simple, tasty and a cultural combination of two distinct global ingredients. Perfect for a party or as a snack around your home!

~Chef Cliff

 
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Clifford Hunt