Curried Chicken Turnovers

• 2 1/2 cups chopped onion
• 1 tablespoon chopped peeled ginger
• 3 garlic cloves, chopped
• 1 teaspoon olive oil
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons ground coriander
• 3/4 cup water
• 1/2 cup currants
• 2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 3/4 pounds skinless, boneless chicken breast, chopped
• 1/2 cup fat-free sour cream
• 35 sheets frozen phyllo dough, thawed and divided
• Cooking spray
• 3/4 cup shredded coconut, divided

1. Preheat oven to 400u0b0.
2. Combine onion, ginger, and garlic in a food processor; process until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture; saute 5 minutes or until lightly browned. Add curry and coriander; cook 1 minute, stirring constantly. 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. Remove from heat, and cool slightly. Stir in sour cream. Place the chicken mixture in food processor; pulse until finely chopped.
3. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle with 1 teaspoon coconut. Repeat layers 4 times. 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.
4. Place triangles on a large baking sheet coated with cooking spray; coat with cooking spray. Bake at 400u0b0 for 18 minutes or until golden brown.

onion, ginger, garlic, olive oil, curry powder, ground coriander, water, currants, sugar, salt, skinless, sour cream, phyllo dough, cooking spray, shredded coconut

Taken from www.myrecipes.com/recipe/curried-chicken-turnovers (may not work)