How to make it

  • Preheat oven to 350°; arrange phyllo cups on a baking sheet. Toast cups in oven until golden, 5 to 8 minutes; set aside to cool.
  • Combine mayonnaise, yogurt, honey, and lime juice in a bowl. Add the
  • chicken, bell pepper, pineapple, onion, and cilantro; set aside.
  • Sauté almonds in oil in a nonstick skillet over medium heat until golden,
  • stirring often. Add ginger and curry paste and cook until fragrant, about 30
  • seconds; stir almond mixture into chicken salad until blended. Fill each cup with chicken salad and garnish with a leaf of cilantro.
  • Recipe Source: Cuisine at Home #66, page 42
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Reviews & Comments 3

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  • chuckieb 1 year ago
    Love Thai flavours! What a nice appy recipe! Thanks for sharing! Welcome to GR!
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  • ttaaccoo 1 year ago
    I love using filo cups! this sounds amazing! thank you!! trish
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  • NPMarie 1 year ago
    Looks delicious! Thanks for sharing:)

    Welcome to Group recipes!
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