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.
