Kari Ayam Kelapa Curried Chicken With Toasted Coconut Recipes

CURRIED CHICKEN ROLLED IN TOASTED COCONUT

Curried Chicken Rolled in Toasted Coconut image

Make and share this Curried Chicken Rolled in Toasted Coconut recipe from Food.com.

Provided by evelynathens

Categories Chicken Breast

Time 28m

Yield 30 bite-size pieces

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : Calories 67.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 76.9, Carbohydrate 2.4, Fiber 0.4, Sugar 1.2, Protein 2.9

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