Directions:
- Mix the cayenne powder, coriander powder and tumeric powder, set aside
- In a clean food processor grind the medium onion, garlic and ginger to a paste
- Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
- Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
- Do the same to the cashew nuts and raisins and set aside
- Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
- Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
- Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
- Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
- Remove from heat and let cool
- Cut the phyllo sheets in half, so you have 32 squares
- Cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
- Place one sheet of phyllo on your work surface
- Brush with a little melted butter, especially the edges
- Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
- Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
- Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
- Sprinkle 1/8th of the cashews and raisins on top
- Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
- Pinch the gather together and hold for 5 seconds
- This will hold the package closed
- Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
- Refrigerate until ready to bake (this can be made in advance up to this point)
- When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
- Preheat oven to 375*F
- Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
- To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
- If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 655.32 Kcal (2744 kJ) | ||
| Calories from fat | 469.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.21g | 80% | |
|---|---|---|---|
| Cholesterol | 166.18mg | 55% | |
| Sodium | 796.35mg | 33% | |
| Potassium | 322.25mg | 7% | |
| Total Carbs | 34.22g | 11% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 13.1g | 26% | |
| Vitamin C | 30mg | 50% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.4mg | 24% | |
| Calcium | 115.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 293.57 Kcal (1229 kJ) | ||
| Calories from fat | 210.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.39g | 80% | |
|---|---|---|---|
| Cholesterol | 74.44mg | 55% | |
| Sodium | 356.75mg | 33% | |
| Potassium | 144.36mg | 7% | |
| Total Carbs | 15.33g | 11% | |
| Sugars | 1.75g | 16% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 5.87g | 26% | |
| Vitamin C | 13.4mg | 50% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2mg | 24% | |
| Calcium | 51.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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