Make It
Step 1
Heat 1 tablespoon oil in small saucepan over medium heat. Add onion; cook, stirring frequently, for 5 minutes or until golden. Stir in curry powder and bouillon; cook for 1 minute. Add coconut milk, evaporated milk, raisins and coconut; cook, stirring occasionally, for 7 to 10 minutes or until reduced by half.
Step 2
Heat remaining 2 tablespoons oil in a large, heavy-duty skillet over medium-high heat until shimmering. Increase heat to high; cook chicken, stirring frequently, for about 6 minutes or until no longer pink. Stir in the coconut curry sauce.
Step 3
Preheat oven to 350° F.
Step 4
Place 2 rounded tablespoons of mixture in center of each wrapper. Fold edge over filling to form a half circle. Crimp edges to seal. Place on baking sheet. Brush with beaten egg.
Step 5
Bake for 30 minutes or until golden. Serve warm.
For a quick meal, make extra chicken mixture and serve with rice.
