Curried Chicken Rolled in Toasted Coconut |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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By Serena Bass and found at Leite's Culinaria. These are wickedly-good, little appetizers. Ingredients:
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) |
Directions:
1. Put the stock and chicken breast in a small saucepan over low heat.
2. Cover, bring to a simmer, then cook for 8 minutes.
3. Set aside until completely cooled. This could be done the day before.
4. Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
5. In a bowl, beat the cream cheese with the mayonnaise until smooth.
6. Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
7. Cover the bowl with plastic wrap and refrigerate for a couple of hours — it's much easier to roll when cold.
8. Dampen your hands and lightly roll the mixture into 3/4-inch balls.
9. 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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