Ingredients
-
2
-
8
-
3
-
2
-
2
-
1
-
1
-
1/2
-
3/4
-
-
-
-
-
-
Directions
Curried Chicken Rolled in Toasted Coconut,By Serena Bass and found at Leite’s Culinaria. These are wickedly-good, little appetizers.,Great recipe and went over well at the party! We rolled it in balls. Coconut topping was the finishing touch! Would be a great chicken salad recipe too! Everyone wanted the recipe!!! Definitely would recommend.
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Steps
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1
Done
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Put the Stock and Chicken Breast in a Small Saucepan Over Low Heat. |
|
2
Done
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Cover, Bring to a Simmer, Then Cook For 8 Minutes. |
|
3
Done
|
Set Aside Until Completely Cooled. This Could Be Done the Day Before. |
|
4
Done
|
Remove the Chicken from the Stock (saving the Liquid For a Soup) and Chop Medium-Fine. |
|
5
Done
|
in a Bowl, Beat the Cream Cheese With the Mayonnaise Until Smooth. |
|
6
Done
|
Add the Chicken, Onion, Curry Powder, Walnuts, and Salt; Mix Together Gently. |
|
7
Done
|
Cover the Bowl With Plastic Wrap and Refrigerate For a Couple of Hours It's Much Easier to Roll When Cold. |
|
8
Done
|
Dampen Your Hands and Lightly Roll the Mixture Into 3/4-Inch Balls. |
|
9
Done
|
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. |
