My first food post! Indian Chicken in Phyllo

Hi there! Welcome to my new blog!

Today is my first day on Baking up Joy and boy am I excited to share some recipes with you!

First though, let me explain a little about my self and why I decided to write this blog. It's pretty simple: I love baking and I believe that it is one of the few things that can bring families together these day in our over-stressed, over-worked world. I know every time I pull something off the stove,  or bake a treat, my 4 kids +1 (my biggest kid, my dear Hubby) light up with joy as they work to inhale my (sometimes) hard work!

Nearly 2 years ago some joy was lost from our home when we lost someone in our family. This blog is my attempt to bring back even more joy into our home through blessing with baking.

I (like half the women out there I think) have become hopelessly addicted to Pinterest. If you're not on yet- beware! You'll be hiking more often to the craft store, looking through your home to see what can be re-invented, and shopping for ingredients you would have ever thought of to buy, after you sign up. And you'll never be able to get off of it since the ideas are endless. (In fact I have it opened in another window right now while I type, resisting the urge to browse more pins!.)

Ahem, back to my story. Since discovering (becoming addicted) to Pinterest my husband proclaimed that he has been eating like a king, and it's the truth. I've loved so many recipes I've found.

Tonight I found 2 of my favorite worlds collide in a recipe I just knew I had to try. Indian food and Phyllo dough. How can you go wrong with those?! I wasn't wrong. All 4 of my children and my sweet husband gobbled this up so fast and had nothing but kuddos to give.

You'll find the original recipe by going to Rock Recipes, or following by link here:http://rockrecipes.blogspot.com/2009/11/phyllo-curry-chicken.html

I changed it up a bit to work with what I had and make it a bit more healthy. Here's my modified recipe:

Phyllo Curry Chicken

Serves8

12 sheets phyllo pastry

1/2 cup melted"smart balance" butter but real can be used

Brush butter between the sheets of phyllo dough, stacking 3 sheets per serving.

Filling:

4 large boneless, skinless chicken breasts, diced small

2 tsp curry powder

1 tsp sea salt

1 tsp freshly ground black pepper

1/2 tsp chinese five spice powder

1 jar fire roasted red peppers (diced)

3 tbsp extra virgin olive oil

3 cloves finely minced garlic

1 C. frozen peas

3 C. fresh spinach

3 TBSP. coconut milk (from a can)

 

 

 

 Finished ready to be consumed by a hungry mob.

Cut chicken into small pieces and saute in oil until mostly cooked. Add curry/ other spices, followed by veggies.  Cook for about 5 more minutes, then stir in coconut milk and turn off heat.

Working on the shortest side of the phyllo pastry, (see my tip for using Phyllo below!) spoon the filling in a straight line close to the edge, leaving a 1 1/2 inch space on either side. Fold the edges in over the filling to form the ends of the roll. Roll up the filling in the phyllo pastry and set, seam side down on oiled baking sheet.**TIP** Phyllo has a bad rap if you ask me. Have no fear! It's easier to work with than you think. First, when you buy it it's frozen. Make sure you give it a chance to thaw. Second, BEFORE you open it, take a small CLEAN dishtowel and get it slightly damp in several places. Don't hold the whole thing under the water to drench it- damp, just slightly damp.And not the whole towel. Third, work fast- I mean speedy! Make sure butter is melted and your food is right next to you ready to be rolled. Now, when you open and unroll your phylllo, quickly cover it with your towel and cover that with a big piece of saran wrap. Every time you need to lift it to get your sheet of dough, make sure you quickly replace the "covering" and then quickly brush your sheets with butter. **** Repeat the above steps for every roll. It doesn't take long to use it all up. You may find that your chicken begins to break through the dogh as you try the first roll. Don't panic. Just keep rolling it up and the "broken through" bit will still be far inside your little rolled dough of bliss!

Your final step is to brush the tops of your rolls with melted butter and bake for about 35-45 minutes at 375 degrees F until the phyllo pastry is a medium golden brown.

Take them out and enjoy!! 

I made this meal complete by adding a fresh carrot salad with a hint of Indian flavor. I'll be posting that recipe tomorrow. Make sure you come back!