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1
Heat the olive oil in a pan over medium heat and add the sliced onion.
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2
Cook for 5 minutes until the onions begin to soften.
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3
Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes.
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4
Lower the heat, add the curry powder and cook for another 2-3 minutes.
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5
Turn the heat off.
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6
Add the shredded chicken to the scallion and onion mixture along with the chopped cilantro, lime zest, lime juice, and salt and pepper, to taste.
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7
Stir to combine.
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8
Heat your oven to 400 F. Put 4 tablespoons butter into a microwave safe bowl.
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9
Heat in the microwave for 60 seconds or until melted, then set aside.
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10
Prepare a sheet pan with a layer of nonstick foil or parchment paper.
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11
Take your phyllo dough and lay out one sheet on a clean surface.
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12
Brush it with a little melted butter and sprinkle lightly with breadcrumbs.
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13
Put another layer of phyllo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers.
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14
Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo.
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15
Roll it up tightly and set the roll seam side down on the baking sheet.
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16
Repeat the process with the rest of the phyllo and chicken mixture to make a second roll.
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17
Brush each roll with the rest of the melted butter and score both rolls diagonally into 1 inch pieces with a serrated knife.
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18
Youll get about 8 pieces out of each roll.
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19
You want to cut them about 3/4 of the way down, without cutting all the way through.
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20
Bake for 12 minutes, until the top is golden brown.
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21
Slice them the rest of the way through and serve.
