Curried Chicken Rolled in Toasted Coconut

Recipe by evelynathens
READY IN: 28mins




  • 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.