Wonton Wonders – Peanut Curry Chicken Salad in Wonton Cups

These one biters are truly explosive with flavor due to a small amount of green curry paste.  This store bought blend of  green chiles, garlic, onion and spices is worth seeking out, as it is truly a potent secret ingredient.

• 12 wonton wrappers, cut into quarters
• Vegetable oil for brushing the wontons
• 6 cups water
• 2 teaspoons kosher salt
• 1 pound (about 3 medium) boneless, skinless chicken breasts
• ¼ cup Major Grey’s chutney (look for this in the Asian ingredient section of the supermarket.  Comes in a glass jar)
• ¼ cup plus 2 tablespoons plain yogurt
• 3 tablespoons crunchy peanut butter
• 1 tablespoon fresh lime juice
• 1 ½ teaspoons green curry paste (look for this in the Asian ingredient section) ¼ cup chopped green onions for garnish – green part only

Preheat oven to 325*F

Place the wontons on a work surface and brush lightly with the oil.  Mold the wontons, oiled side up into the bottom of miniature 1 inch muffin tins. (I cut both triangles and squares and found that the squares worked MUCH better).  Bake until light brown, 5 to 7 minutes.  Let cool slightly and remove from the tins.  Cool on a wire rack.  Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.  (I made these a day ahead and stored in a plastic container once cooled).

Heat the water and 1 ½ teaspoons of the kosher salt in a medium saucepan over medium heat.  Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes.  Transfer the chicken to a paper towel lined plate and pat dry.  Let cool slightly.  Finely chop and season with the remaining ½ teaspoon kosher salt.  Mix the chutney, yogurt, peanut butter, lime juice and curry paste together in a medium bowl.  Add the chicken and mix well.  Refrigerate until slightly chilled.

To assemble:  place 1 heaping teaspoon of the chicken salad in each wonton cup and garnish with green onions.

Do ahead tips:  the wonton cups can be baked up to 3 days in advance and stored in an airtight container.  The chicken salad can be prepared up to 1 day in advance (let sit at room temperature for 30 minutes before serving).  The wonton cups can be filled up to 1 hour in advance