Curried Chicken Rolled In Toasted Coconut - cooking recipe

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)

Preparation

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.