Curried Chicken Egg Rolls with Yogurt Dipping Sauce
Makes 8 pieces
1 cup plain yogurt
3 tablespoons fresh lemon juice
½ teaspoon ground turmeric
¼ teaspoon dried hot red pepper flakes
Pinch of ground nutmeg
¾ pound skinless, boneless chicken breasts
1 tablespoon peanut oil
¼ cup chopped onion
1 clove garlic, minced
1 egg, beaten
¼ cup ground cashews
¼ cup shredded coconut
2 tablespoons fruit chutney of your choice
½ teaspoon curry powder
3 egg roll skins
Vegetable oil for deep frying
Make the sauce; Combine all the sauce ingredients in a bowl and reserve.
Make the filling: Slice the chicken thin, then chop very fine.
In a large, deep skillet heat the oil over medium heat. Add the onion and garlic and sauté until softened. Add the chicken and stir-fry until cooked through. Cool.
In a medium bowl, combine the egg, nuts, coconut, chutney, and curry powder. Stir in the cooled chicken mixture.
To make egg rolls: Spoon 3 tablespoons of filling diagonally across and just below the center of the wrapper. Fold the bottom point over the filling. Fold in the side corners and roll to form a cylinder. Press corners to seal firmly. Moisten with water if necessary. Place seam side down on oiled platter.
In a 5-quart saucepan or a deep fryer, heat 2 inches of oil to 370°. Fry egg rolls, a few at a time, until golden brown on both sides. Remove with slotted spoon and let drain on paper towels. Keep warm in 200° oven while frying others.
Serve with yogurt dipping sauce.