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Curried Chicken Rolled in Toasted Coconut

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“By Serena Bass and found at Leite's Culinaria. These are wickedly-good, little appetizers.”
READY IN:
28mins
YIELD:
30 bite-size pieces
UNITS:
US

Ingredients Nutrition

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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