Curried Chicken Rolled In Toasted Coconut

1. 1

   Put the stock and chicken breast in a small saucepan over low heat.

2. 2

   Cover, bring to a simmer, then cook for 8 minutes.

3. 3

   Set aside until completely cooled. This could be done the day before.

4. 4

   Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.

5. 5

   In a bowl, beat the cream cheese with the mayonnaise until smooth.

6. 6

   Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.

7. 7

   Cover the bowl with plastic wrap and refrigerate for a couple of hours - it's much easier to roll when cold.

8. 8

   Dampen your hands and lightly roll the mixture into 3/4-inch balls.

9. 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.

* Per serving · 4 servings · Values may vary.

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