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