Yellow Curry Phyllo Triangles

Ingredients 3-4 tablespoons curry powder

3 cloves of garlic

1lb- chicken

10 oz shiitake mushrooms

1 Spanish or yellow onion

2- stalks kale

2 stalks celery

2 large carrots

3/4 tablespoons of tarragon

1 1/2 stock of lemon grass

2 tablespoon coriander roasted

5 table spoons olive oil

32 oz phyllo or crescent dough

5g wet turmeric 1 tablespoon dried

4-5 cups of veg/chicken yellow/green/beef red/green broth

2 1/2 tablespoons of miso (green has less sodium)

1 lb of thawed out chicken. Sweet potato topping

2 sweet potatoes

1 tablespoon cinnamon

1 tablespoon nutmeg

3-4 tablespoons butter

3 tablespoons honey or brown sugar at least a 12X12 sized baking pan prep time- 45 min cook time 1 1/2 hours

Curry powder is an internationally renowned mix of spices used in many cultural dishes. Each blend has their distinct flavors whilst leaving enough room to not become over-whelming (disregarding some who do not prefer spicier blends). Curry is a derivative from the word "Kari" and translates to "relish" or sauce. Traditionally the sauce was prepared over rice or a flatbread. This recipe is a fusion that can be altered to suit your own natural preference. Different Types of curries holds its own aromas and pigments : Green, Red , Yellow. This particular dish calls for yellow curry but whatever is convenient will work properly. The quantities listed in the ingredients list are measured to feed about 6-8 peoples. The preparation can become tedious but overall the diversity in flavors and spices will satisfy your taste buds. The sauce in this recipe more resembles a sauce from the middle east than the traditional texture of curry dishes you would expect to encounter from Indian Cuisine. This is due to what happens when you bake the phyllo dough mixed with the curry and chicken oils. The viscosity is a bit runnier rather than a thick paste. For time management purposes The first step is to fry the chicken chicken separately to define flavors in the meat while providing a succulent tenderness. 1 tablespoon of olive oil is initially added and heated in the pan to reduce sticking. In a large frying pan add: 1lb of thawed of chicken breast , including 10 Oz of diced Shiitake mushrooms , 1 onion diced, 3 minced garlic gloves, 1 tablespoon of black peppercorn or/and red pepper flakes , and 2 stalks of thinly sliced kale. Cook for 20-30 minutes. Keep in in mind that the cooking process carries out through the simmering of the curry sauce. while preparing the frying of the chicken you can focus on the preparation of the curry paste. In a food processor or blender add : 1 stalk of tarragon (or 1 tablespoon of dried leaves), 5 tablespoons of olive oil, 4 tablespoons of curry powder, 5 grams of wet turmeric or (1 tablespoon of dried), 2 tablespoons of roasted coriander, 2 tablespoons of ground ginger, 3 tablespoons of miso paste (red is notably saltier). The outcome will be pasty and aromatic. Pour into a large pot and bring to a medium heat with 4 cups of the broth of your choosing, chicken or vegetable. Once the curry has reached a boil leave covered after adding the precooked vegetables and chicken with the vegetables. Now is the time to add the 2 stalks of celery and 2 whole carrots both sliced thin. Stir every 15 minutes covered. after 20 minutes on medium heat bring to a light simmer and leave for 45 minutes

During the process of the curry boiling you can prepare the mildly sweet topping that will compliment the salty flavors provided in the curry powder. Preheat oven to 400 degrees f. skin 2 sweet potatoes cutting them in bite-size slices and portions. Add 3 tablespoons of butter, 1 tablespoon each of nutmeg and cinnamon, 4 tablespoons of honey/ brown sugar, and 1/2 tablespoon of gloves. cook in a baking pan at least 12''X12''. Slices can be laying on top of each other but make sure aluminum foil is secured over the lid. Stick in the pre-heated oven for 50-60 minutes.

The moment your curry paste is finished you may roll out your phyllo dough (or crescent dough if you don`t have access to phyllo dough). if you are using phyllo dough you have the ability to layer multiple portions of curry and chicken. Roll out 32oz-40oz

of the phylo dough in rectangles making triangle folds adding vegetables and meat as you like. the key goal in the roll is making sure no curry and stuffing leaks out. portion out the broth conservatively. the same concept is applied with the crescent dough. prepare a pan with butter or oil for reduction of sticking. bake for 15-25 minutes or until golden brown. Once you take the pastry`s out of the oven you can apply the sweet potato topping and serve hot. This dish is considered an appetizer but can feed up to four-six people in on sitting. Each of these portions last 5 to 7 days refrigerated This curry paste has a powerful spice that tingles your taste buds and reaches deep into your sinus. The kale provides an earthy taste accompanied by the bold flavor of turmeric. Its complimented by the sweet after tone supplemented by the potatoes. The phyllo pastry is filling and fuses well with the sauce once its cooked in the oven.