Wash and pick the coriander. Wash and thinly slice the spring onions. Peel the apple, remove the core and thinly slice.
Using a pestle and mortar, mix together the spring onion, curry powder, coriander leaves and the coconut milk. Add salt and pepper and the marinate the chicken in this mixture.
Cut the brick pastry sheets into 4. Wrap each piece of chicken in a piece of pastry and then cook until golden brown in a hot pan with a drizzle of olive oil.
«This marinade can also be made in a food processor to give a smoother texture.»