These Curry Lime Chicken Phyllo Rolls were adapted from Ina Garten’s Crab Strudel recipe, which is awesome. But I’m not an established TV personality who regularly throws around phrases like “good olive oil” and “lunch in East Hampton,” so lump crab meat isn’t something that I’m shelling out money for very often. That’s why I decided to make a version with chicken.
I also kind of shy away from calling this recipe a “strudel,” because whenever I think of strudel, I’m seeing cinnamon, apples, and powdered sugar. Maybe that makes me a close-minded, ornery traditionalist. But oh well.
You can make these as an awesome appetizer, or, you know…a nice light snack for one when you’re home alone. hehe…heh…..heh.
I added onions to the recipe as well, because whenever we make curry chicken in our house, the best part about it is the caramelized onion that’s almost melted into the sauce. And I used cilantro rather than parsley, because, well…it’s only right. It has a much punchier flavor with the lime, and I think it goes better with the curry.
A couple more points to consider…
- I know that some people aren’t really fans of cilantro, including Ina, so you can also substitute it with parsley if you want.
- This is a pretty simple dish, but you can make it even easier by using some leftover chicken or buying a rotisserie chicken.
Yeah…so I just ate an unreasonable number of these, and they were REALLY good. Let’s just jump right in, shall we?
Recipe Instructions
Heat the olive oil in a pan over medium heat and add the sliced onion. Cook for 5 minutes until the onions begin to soften.
Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes. It’s oniony garlicky goodness in a pan.
Lower the heat, and add the curry powder.
Give it a stir and cook for another 2-3 minutes. Turn the heat off.
Add the shredded chicken to the scallion and onion mixture…
Add the chopped cilantro…
The lime zest…
And the lime juice.
Add salt and pepper to taste and stir it all up.
Heat your oven to 400 degrees. Prepare a sheet pan with a layer of nonstick foil or parchment paper, and melt 4 tablespoons butter. Set it aside along with the breadcrumbs. Get a pastry brush out.
Take your phyllo dough and lay out one sheet on a clean surface. Brush it with a little melted butter and sprinkle lightly with breadcrumbs. The breadcrumbs will create a bit of separation between each layer of phyllo. Translation: These little rolled up delights are CRISPY. Crispy and delicious.
Put another layer of phyllo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers. Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo.
Roll it up tightly and set the roll seam side down on the baking sheet. Repeat the process with the rest of the phyllo and chicken mixture to make a second roll.
Brush each roll with the rest of the melted butter…
And score both rolls diagonally into 1 inch pieces with a serrated knife. You want to cut them about ¾ of the way down, without cutting all the way through. This will keep them all together while also making it easier to cut after they’re baked.
Bake for a blissfully brief 12 minutes.
…until the tops are golden brown.
Slice them the rest of the way through and serve! Feel free to throw some chopped scallions on there if you’re feeling fancy. Enjoy it, and maybe shoot us a comment below so I know I’m not just talking to myself here. You’ll really be helping my self esteem if you do! That is all.
Until next time!
Curry Lime Chicken Phyllo Rolls
Ingredients
- 2 tablespoons olive oil
- 1 small onion (sliced)
- 2 scallions (chopped)
- 3 cloves garlic (minced)
- 2 teaspoons curry powder
- 2 cups cooked chicken (shredded)
- 1 tablespoon cilantro (chopped)
- 1 lime (zested)
- 2 tablespoons freshly squeezed lime juice
- Salt
- Pepper
- 4 tablespoons butter (melted)
- 8 sheets phyllo dough
- ¼ cup panko breadcrumbs (or regular dried plain breadcrumbs)
Instructions
- Heat the olive oil in a pan over medium heat and add the sliced onion. Cook for 5 minutes until the onions begin to soften. Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes. Lower the heat, add the curry powder and cook for another 2-3 minutes. Turn the heat off.
- Add the shredded chicken to the scallion and onion mixture along with the chopped cilantro, lime juice, lime zest, and salt and pepper, to taste. Stir to combine.
- Heat your oven to 400 degrees. Melt 4 tablespoons butter and set aside. Prepare a sheet pan with a layer of nonstick foil or parchment paper.
- Take your phyllo dough and lay out one sheet on a clean surface. Brush it with a little melted butter and sprinkle lightly with breadcrumbs. Put another layer of phyllo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers. Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo. Roll it up tightly and set the roll seam side down on the baking sheet.
- Repeat the process with the rest of the phyllo and chicken mixture to make a second roll. Brush each roll with the rest of the melted butter and score both rolls diagonally into 1 inch pieces with a serrated knife. You'll get about 8 pieces out of each roll. You want to cut them about ¾ of the way down, without cutting all the way through. Bake for 12 minutes, until the top is golden brown. Slice them the rest of the way through and serve immediately.
I asked my husband for puff pastry and he got me two packs of phyllo dough. So I searched for ideas other than baklava and found this. It looks so delicious and simple to make. Can’t wait to try it. Thank you.
Hope you and your husband enjoy this, Christine! It’s a delicious appetizer. :)
I would like to know can I make them in advance, freeze them and bake them before I seved my guests.
Thank you
Yes, you can.
I haven’t tried that, but I would be concerned that the phyllo would dry out in the freezer.
I love love love these and so do my family!!! As always, on my first go round I made these exactly as the recipe called for. I stored my leftovers in the fridge.
To re-heat them to perfection… I preheat my oven to 400 degrees. I then microwave them for about 20 to 30 seconds or until they are warm/ hot. Then I put them on foil and place them in the pre-heated oven for 4 to 5 minutes. I dare someone to say they weren’t made that day! LOL
Like another person I made a dipping sauce. I used: sour cream, cilantro, salt, black pepper, and red cayenne pepper. But they are GORGEOUS without sauce!!!!!
I def impressed people with this one!
Love it! Thanks for that reheating tip, Kaylah!
Amazing! These taste so wonderful, thanks for the inspiration. I had extra phyllo after making spanikopita and found this recipe. Putting the panko crumbs in between is a next level hack for crispness!
I added a few Tbsp coconut milk and 1/2 cup frozen spinach after sautéing the onions, garlic, etc. Also some grapes.. next time I would add raisin or cranberries for a pop of juiciness, grapes are best in curry chicken salad but still tasted delicious baked.
So glad you enjoyed this, Emma!
very well discribed so easy to understand and well illustrated. have made Spanakopita (Greek Spinach Pie). Your idea lets for plenty of great simple alternatives, variations on the theme.
all the best for 2020
David
Thanks David! Happy New Year!