Curried Chicken Rolled in Toasted Coconut
By Serena Bass and found at Leite's Culinaria. These are wickedly-good, little appetizers.
- Ready In:
- 2 cups chicken stock
- 8 ounces boneless chicken breasts, pounded lightly at the thick end
- 3 ounces cream cheese, at room temperature
- 2 tablespoons mayonnaise
- 2 tablespoons minced onions
- 1 teaspoon curry powder
- 1 cup walnuts, chopped medium-fine
- 1⁄2 teaspoon kosher salt
- 3⁄4 cup shredded sweetened coconut, toasted on a baking sheet at 350 F (175 C)
- Put the stock and chicken breast in a small saucepan over low heat.
- Cover, bring to a simmer, then cook for 8 minutes.
- Set aside until completely cooled. This could be done the day before.
- Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
- In a bowl, beat the cream cheese with the mayonnaise until smooth.
- Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
- Cover the bowl with plastic wrap and refrigerate for a couple of hours — it's much easier to roll when cold.
- Dampen your hands and lightly roll the mixture into 3/4-inch balls.
- Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.
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Nice little bites and so pretty! I ran out of onions so I used dried minced onion and made Thursdaynight cook's recipe #251024. The flavors work so well together and the coconut adds a nutty sweet flavor. I refrigerated the chicken mixture overnight and rolling the balls went very quickly with damp hands. Before serving let them come to room temperature to take the chill off of them. Made and reviewed for ZWT 4.