Ingredients
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2 cups chicken stock
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8 ounces boneless chicken breasts, pounded lightly at the thick end
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3 ounces cream cheese, at room temperature
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2 tablespoons mayonnaise
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1 teaspoon curry powder
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1 cup walnuts, chopped medium-fine
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1/2 teaspoon kosher salt
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3/4 cup shredded sweetened coconut, toasted on a baking sheet at 350 F (175 C)
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2 tablespoons minced onions
Instructions
- 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.