Curry Chicken Parcels

I love Curry and during my time in the Middle East I met so many ladies who made their own style of Curry depending on where they were from. All of them were amazing and different. I also loved the use of phyllo dough in many unique dishes I was lucky enough to try.

These little parcels are a late night invention after trying all kinds of Curry and experimenting with my own ideas. I brought two of my favorites, Curry and Phyllo together in this flavor packed bundle. They were an immediate success. I am not an expert on curry so I put in the flavors I like. You can add Curry powder or put your own flare into this dish.


6 chicken breasts

1 large chopped onion

3 cloves garlic chopped

3 apples, peeled, chopped

1/2 cup raisins

1 cup water

2 chicken bouillon cubes

4 carrots, peeled and grated

Salt to taste

Seasonings: Curry powder or your own spices to taste. You can make this hot or mild.

*Instead of Curry powder I put a mix of cinnamon, turmeric, cumin, ground coriander and a pinch of Cayenne.

Olive Oil

1 package phyllo dough


Chop chicken into small pieces. Saute onions and garlic in olive oil, add chicken and spices. Dissolve bouillon in water and add to chicken. Cover and simmer stirring frequently. After chicken is done add apples,carrots and raisins. Bring to a boil and then simmer and cover. Let simmer until apples are soft.

When everything is cooked I taste to ensure a nice flavor before filling my phyllo dough. If there is liquid remaining drain the mixture. A little liquid is fine but we don’t want too much or it will be a mess.


Preheat oven to 350 degrees.

Thaw phyllo dough according to package directions. Unwrap phyllo and lay on work surface. Cut into three pieces and then into squares.


Use a muffin tin and place 2 pieces of phyllo into tin, add 2 squares at a time, making 7-8 layers Alternate so dough covers cup fully. Place one large eating spoon of chicken mixture into phyllo cup.


Twist dough at top to seal. It won’t be fully sealed.


Fill tray and place in oven for 20-25 minutes or until golden brown.

Remove from oven and enjoy!


15 thoughts on “Curry Chicken Parcels

  1. Those are really pretty too! Love curries.
    o.k. I made Shukshuka and oh it was a huge success….although I didn’t scramble the eggs, just broke them into the tomatoes and onion mix…wow! The cumin really adds a lovely flavor. I am keeping this recipe as a favourite “go to” recipe now. Thank you so much. We loved it.
    (The eggplant is still waiting in the fridge to be made into the dip…I will keep you posted on that too!)
    Thanks Lynz!

    Liked by 1 person

  2. My eldest daughter is getting married in August and though she and her fiance have mostly funded the event themselves she has asked me to host the Sunday Party … this recipe is definitely going on the menu and I suspect some of your others too 🙂

    Liked by 1 person

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