In a medium skillet, cook chicken in butter until no longer pink. Stir in flour, salt and curry powder and cook 1 minute. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in raisins, onions and almonds. To assembler traingles, place 1 sheet of phyllo dough on a flat surface and brush lightly with melted butter. Top this with 2 more sheets, buttering each sheet. Using a rolling pizza cutter, cut phyllo sheets to form 18 x 4 inch strips. Keep unused phyllo covered with a piece of waxed paper and damp towel to prevent drying out. Spoon 1 Tb of filling onto short end of each strip. Fold one corner of strip diagonally over filling so short edge meets the long edge, forming a right triangle. Continue folding over at right triangles to end of strip, forming a triangular shape package. Repeat process with remaining strips. Brush top of each triangle with butter. Place on baking sheet. Bake in preheated 375 degree oevn for 10-12 minutes, until golden brown. Serve with chutney or hot mustard sauce.
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|Serving Size: 1 Serving (1466g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1169 (46%)|
|Amt Per Serving||% DV|
|Total Fat 129.9g||173 %|
|Saturated Fat 77.1g||385 %|
|Monounsaturated Fat 34.7g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 889.5mg||274 %|
|Sodium 1633.1mg||56 %|
|Potassium 3884mg||102 %|
|Total Carbohydrate 88.7g||26 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 85.2g|
|Protein 245.9g||351 %|
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Calories per serving: 2528
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