Inn Kensington Chicken In Phyllo With Plum Chutney

I realize that this is entirely off topic from my usual rants, however, it is one of my favorite recipes. A very kind co-worker gave all of her culinary magazines to me when I was in my early twenties. Life At The End Of A Fork blog has requested this recipe, and I thought that others may enjoy it as well. ( I use three sheets of Phyllo dough and not two, because it has torn when I have tried two,  perhaps you will have better luck with two than I have. )

From Bon Appetit June, 1986 issue

Inn Kensington Chicken Curry In Phyllo Dough With Plum Chutney

Makes 16

6 tablespoons (3/4 stick ) butter

1 medium onion diced

1 cup diced fresh or canned jalapeno chilies

2 cloves of garlic minced

1 tablespoon ground turmeric

2 teaspoons ground ginger

2 teaspoons ground curry powder

1 1/2 teaspoons ground coriander powder

1 1/4 teaspoons ground cumin

1 cup chicken stock

3 pounds chicken breasts, skinned, boned, and cut into 1/2 inch pieces

1 1/2 cups of whipping cream or coconut milk

1 cup of raisins

1 1/2 teaspoons of sugar

1/8 teaspon cayenne pepper

Salt and freshly ground pepper

1 pound Phyllo pastry sheets

1 cup ( 2 sticks ) unsalted butter, melted

Plum Chutney

Melt 6 tablespoons butter in heavy large saucepan over medium-low heat. Add onion, chilies, and garlic and cook until softened, stirring occasionally, about 10 minutes. Add spices and stir 5 minutes. Add stock and simmer 20 minutes. Add chicken, cream, raisins, sugar, cayenne, salt and pepper and simmer, about 15 minutes. Cool completely. Cover filling, chill overnight.

Preheat oven to 500 degrees ( modern smoke alarms seem to be triggered at that temperature so I use 450 degrees now.)

Lightly grease baking sheets. Set 1 phyllo sheet on surface. Top with second phyllo sheet. Brush with melted butter. Mound 1/2 cup filling about 6 inches from short end of phyllo. Fold phyllo cross-wise over filling. Fold in sides. Starting at short end, roll phyllo up into package, brushing outside with melted butter. Repeat with remaining phyllo and filling to make 16 packages. Bake until  crisp and golden brown,  about 15 minutes.  Serve immediately, accompanied by plum chutney. ( I would suggest serving it with steamed saffron basmati rice and plain yogurt also.)

Plum Chutney

Makes 4 cups

2 pounds unpeeled plums, pitted

3/4 cups plus 2 tablespoons sugar

10 tablespoons apple cider vinegar

1/4 cup golden raisins

3 garlic cloves, minced

1 dried red chili

1 1/2 tablespoons minced fresh ginger

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

3 unpeeled plums, pitted and coarsely chopped

Combine first 9 ingredients in large non-aluminum saucepan and bring to a boil. Reduce heat and simmer until thickened to chutney consistency,  about 1 hour. At it in coarsely chopped plums. Serve at room temperature.

Bon Appetit,

Andrea Iravani

 

 

 

 

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