CURRIED COCONUT MANGO CHICKEN IN WONTON CUPS

24 wonton wrappers
 drizzle of canola oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 Tbsp. grated fresh ginger
2 cups chopped cooked chicken (I like using leftover roast chicken - a great way to use roasted deli chickens)
1 tsp. - 1 Tbsp. curry paste
1/2 cup light or regular coconut milk
1/3 cup mango or peach chutney
Juice of 1/2 a lime (about a tablespoon)
Salt to taste
Chopped fresh cilantro (optional)

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 pale golden. Set aside to cool.

To make the filling, heat oil in a medium nonstick saucepan and cook the onion, garlic and ginger for about 2 minutes. 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.