Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c (4-oz) diced chicken
Breast
2 tb Flour
1/2 ts Salt
1 1/2 ts Curry powder
2/3 c Evaporated milk
1/3 c Golden raisins
1/4 c Chopped fine green onion
1/4 c Toasted chopped almonds
12 Sheets thawed phyllo dough
1/2 c Melted butter
Chutney/hot mustard sauce

In a medium skillet, cook chicken in butter until no longer pink.
Stir in flour, salt and curry powder and cook 1 minute. Gradually add
milk. Cook, stirring constantly, until mixture comes to a boil and
thickens. Remove from heat. Stir in raisins, onions and almonds. To
assembler traingles, place 1 sheet of phyllo dough on a flat surface
and brush lightly with melted butter. Top this with 2 more sheets,
buttering each sheet. Using a rolling pizza cutter, cut phyllo sheets
to form 18 x 4 inch strips. Keep unused phyllo covered with a piece
of waxed paper and damp towel to prevent drying out. Spoon 1 Tb of
filling onto short end of each strip. Fold one corner of strip
diagonally over filling so short edge meets the long edge, forming a
right triangle. Continue folding over at right triangles to end of
strip, forming a triangular shape package. Repeat process with
remaining strips. Brush top of each triangle with butter. Place on
baking sheet. Bake in preheated 375 degree oevn for 10-12 minutes,
until golden brown. Serve with chutney or hot mustard sauce.

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