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1
Heat oil in frying pan over medium heat
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2
Add minced garlic and stir-fry for about 30 seconds - don't burn the garlic!
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3
Add chicken and hot pepper flakes and stir-fry until meat changes colour but is not cooked through
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4
Remove chicken from heat
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5
In food processor,rough-chop cashews, apricots and raisins
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6
Add orange juice, soya sauce and curry powder
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7
(To make your own curry powder combine equal parts ground coriander, ground cumin, ground pepper, turmeric and ground ginger
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8
Sore in screw-top jar
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9
) Whirl to combine
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10
Add cooked chicken to mixture in processor
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11
Chop to chunky paste
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12
Refrigerate chicken mixture for 1 hour
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13
Preheat oven to 350*F
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14
Brush 4 sheets of phyllo with melted butter and sprinkle each sheet with chopped basil
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15
Layer 4 sheets on top of each other
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16
(Keep phyllo not being used covered under a damp cloth
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17
)
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18
Cut the phyllo in half and place one half over the other
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19
Place phyllo in the bottom of a greased 9x13-inch baking pan and trim the edges if needed
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20
(I use scissors
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21
)
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22
Lightly spread the phyllo with one-third of the chicken mixture - about 1-1/2 cups
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23
Repeat the above twice more with another 4 sheets of phyllo, just lightly placing the next layer of pastry on top of the chicken mixture
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24
Finish with the last four sheets of phyllo
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25
Top off by brushing the top with remaining melted butter
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26
Score top layer of pastry into 4 portions
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27
Bake for 35-40 minutes, until an even, golden-brown
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28
While baking is in the oven, combine white wine and maple syrup in a small pan
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29
Simmer for approx 10 minutes, then remove from heat
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30
Allow to cool to room temperature
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31
On removing from oven, and while dish is still hot, pour wine syrup over-all to coat
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32
Cover and refrigerate overnight
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33
To serve, cut through scored lines
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34
Serve cold with a dab of chutney on top, a green salad on-the-side, and a glass of the remaining white wine
