½ cup wild rice, rinsed (this is usually found in a tiny bag or box, it is very dark in color and is typically a Canadian product) Not Uncle Ben’s!
6 Tbsp. butter
3 tsp. curry powder
1 skinless, boneless chicken breast, halved and pounded to ½ inch thickness
2 Tbsp. white wine vinegar (can substitute water)
1/3 cup mayonnaise
2 Tbsp. sweet mango chutney (found in Asian section of most groceries)
(Additional chutney for accompaniment)
1 tsp. lemon juice
¼ cup cashews, chopped
¼ cup golden raisins, soaked in hot water; then drained
Puff pastry (18 x 14 inches)
Cook wild rice in 8 cups boiling salted water for 5 minutes. Remove from heat; let stand 1 hour. Drain and cook again in 6 cups boiling salted water for 25 to 30 minutes. Drain and let cool.
In small skillet, melt 1 Tbsp. butter with 1 tsp. curry and sauté chicken for 30 seconds on each side. Add vinegar or water; cover and cook on low heat for 5 minutes. Let cool.
In small bowl, whisk mayonnaise, chutney, 1 tsp. curry, lemon juice, and pan juice from chicken. Add chicken in ½ inch dice. Add cashews and raisins. Add salt and pepper. Let filling cool. (Can be made one day in advance.)
Brush puff pastry with remaining butter and curry. Spread filling in 3 inch wide strip. Roll into strudel. Press seam. Cook 5 minutes or longer at 425 degrees. **these can also be made individually for an appetizer serving. This will impress your friends at a party! (Valerie Earnshaw)
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