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curry chicken wontons with cranberry chutney
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Curry Chicken Wontons with Cranberry Chutney

These Curry Chicken Wontons are filled with a creamy blend of curry flavored greek yogurt and juicy golden raisins, baked to crispy perfection and topped with a slightly spicy cranberry chutney. The perfect appetizer for upcoming events and holiday parties.
Course Appetizer
Cuisine asian, Mediterranean
Keyword chicken, cranberry, curry, wonton
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 wontons
Author Brynn at The Domestic Dietitian

Ingredients

Cranberry Chutney

  • 3 cups cranberries okay to use frozen
  • 1 tbsp olive oil
  • 1/4 tsp dried mustard powder
  • 1/2 jalapeno diced
  • 1/4 cup honey
  • 1/4 tsp ginger, freshly grated
  • 1/2 cup water
  • 1/4 tsp salt

Curry Chicken Wontons

  • 4-6 oz chicken, fully cooked and finely chopped
  • 5-6 oz greek yogurt plain
  • 1 tbsp curry powder
  • 2 scallions, thinly sliced greens only
  • 2 tbsp golden raisins may also use dried cranberries, currents, or apricots
  • salt and pepper to taste
  • 24 Twin Dragon Wonton Wrappers
  • 1 egg
  • 2 tbsp water

Instructions

Cranberry Chutney

  • In a medium saucepan, heat olive oil over medium heat. 
  • Add diced jalapeño and allow to sauté for 5 minutes
  • Add mustard and ginger and stir well to combine. Then add cranberries, water, honey and salt and bring to boil, stirring often
  • Reduce heat to low and allow to simmer for 10-15 minutes, until chutney is thick and most of the cranberries have burst
  • Remove from heat and allow to cool

Curry Chicken Wontons

  • Preheat oven to 375 degrees F
  • In a small bowl, combine egg with 2 tbsp water and whisk lightly. Set aside
  • Combine diced chicken, greek yogurt, curry powder, golden raisins, and scallions in a medium bowl. 
    Mix well 
  • Line a large baking sheet with foil or parchment paper. Lay out wonton wrappers on baking sheet.
    **Or you can lay wontons wrappers on large cutting board and transfer to baking sheet once filled and sealed
  • Add 1-2 tsp of curry chicken filling into the center of each wonton wrapper
  • Using a pasty brush (or a clean finger), lightly brush all 4 sides of each wonton wrapper with a little egg wash
  • Bring one corner of wonton wrapper to opposite corner to create a triangle shape
  • Lightly press all sides of the wonton together with your finger to ensure it's completely sealed
  • Lightly press around actual filling area in center of each wonton to push out any excess air
  • Brush tops of wontons with additional egg wash and place in oven
  • Bake 10-12 minutes, until golden brown
  • Remove from oven and serve with Cranberry Chutney