Coconut Mango Chicken Cups

Super Bowl is right around the corner, and after the popularity of my good friend Becky's Famous Football Stromboli we would like to share another favorite appetizer perfect for any game day.  Actually, with the cute little wonton cups and tantalizing tropical ingredients this appealing appetizer works equally as well on your Oscar Party table as it does on your tailgate!

Making their first appearance at a playoff game between our Chargers and Pittsburgh in 2009 (the Chargers fared as they always do and lost...) these little cups have since been seen at Halloween parties, New Year's Eves and simple summer gatherings.  Healthy ingredients come together to bring a taste of the tropics in easy to serve cups.  Essences of coconut, mango and a touch of curry have these sweet yet spicy little guys bursting with flavor!  Personally, I love the crunch of the toasted wonton cups and the slightly sweet mango chutney laced with lime.

Coconut Mango Chicken Cups

adapted from Grazing by Julie Van Rosendaal

24 wonton wrappers

1 tsp grape seed oil (or other cooking oil)

1 small onion, finely chopped

3 cloves garlic, finely minced or pressed

1 Tbs grated fresh ginger (may sub 1 tsp dried ground)

2 cups cooked chicken, small dice

1 1/2 tsp curry paste (or to taste)

1/2 cup light coconut milk

1/3 cup mango chutney

2 Tbs lime juice

salt to taste

cilantro to sprinkle

To make the wonton cups, press fresh wonton wrappers into mini muffin tins, pressing any folds firmly to the sides, and bake at 350°F for 5-10 minutes, until golden. Set aside to cool.

To make the filling, heat about a teaspoon of oil in a skillet and sauté the onion for about 5 minutes, or until soft. Add the garlic and ginger and cook for another minute. Add the chicken, curry paste, coconut milk, chutney, lime juice and salt. Cook, stirring often, until bubbly and thickened. Cool slightly or chill before spooning into wonton cups.

Sprinkle with cilantro.

Makes 2 dozen cups.