12 wonton wrappers (3 x 3 1/2 inches), cut into quarters
Vegetable oil to brush on wontons, about 2 tablespoons
6 C. water
2 t. kosher salt, divided
1 lb. (about 3 medium) boneless, skinless chicken breasts, washed, patted dry
1/4 C. Major Grey’s chutney
1/4 C. plus 2 T. plain yogurt
3 T. crunchy peanut butter
1 T. fresh lime juice
1 1/2 t. green curry paste
1/4 C. chopped green onions for garnish
Preheat the oven to 325°F.
Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
In a medium saucepan, heat the water and 1 1/2 teaspoons kosher salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining 1/2 teaspoon kosher salt. In a medium bowl mix together the the chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and mix well. Refrigerate until slightly chilled.
To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with green onions. Serve at room temperature.
Makes 48 appetizers.
Cook’s Note: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.