1 c. mango chutney (Major Grey's)
1/4 c. plain no fat yogurt
2 Tbsp. curry powder
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 1/2 lb. cooked boneless chicken breasts, minced
kosher salt to taste
canape size phyllo cups (frozen food section)
toasted coconut
finely chopped green onion or peanuts (for garnish)

Blend first 5 ingredients in blender. Add to chicken and mix well. (Add more yogurt if needed to dilute dressing a bit.)

Fill phyllo cups and garnish with topping of choice. Makes 50 to 60.

May heat in oven briefly if you want to serve warm.