Curried Chicken Turnovers

Ingredients

• 0.8 cup coconut or shredded divided
• 0.5 cup currants 
• 1.5 teaspoons curry powder 
• 3  garlic cloves chopped
• 1 tablespoon ginger peeled chopped
• 1.5 teaspoons ground coriander 
• 1 teaspoon olive oil 
• 2.5 cups onion chopped
• 35 sheets phyllo dough frozen divided thawed
• 1.3 teaspoons salt 
• 1.8 pounds chicken breast boneless skinless chopped
• 0.5 cup cup heavy whipping cream fat-free sour
• 2 tablespoons sugar 
• 0.8 cup water 

Equipment

• food processor
• frying pan
• baking sheet
• oven
• cutting board

Directions

1. Preheat oven to 40
2. Combine onion, ginger, and garlic in a food processor; process until finely chopped.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion mixture; saut 5 minutes or until lightly browned.
5. Add curry and coriander; cook 1 minute, stirring constantly.
6. Add water, currants, sugar, salt, and chicken; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover; cook 20 minutes or until most of liquid evaporates.
7. Remove from heat, and cool slightly. Stir in sour cream.
8. Place the chicken mixture in food processor; pulse until finely chopped.
9. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray.
10. Sprinkle with 1 teaspoon coconut. Repeat layers 4 times.
11. Cut crosswise into 4 strips. Spoon about 2 tablespoons chicken mixture onto one end of each strip. Fold 1 corner of edge over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, chicken mixture, and coconut.
12. Place triangles on a large baking sheet coated with cooking spray; coat with cooking spray.
13. Bake at 400 for 18 minutes or until golden brown.