Food recipes
Curried Chicken Rolled in Toasted Coconut
Curried Chicken Rolled in Toasted Coconut Ingredients: soup, chicken broth or bouillon, dry chicken, broiler or fryers, breast, skinless, boneless, meat only, raw cheese, parmesan, hard salad dressing, mayonnaise, reg...
Curried Chicken Rolled in Toasted Coconut
Ingredients:
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
salad dressing, mayonnaise, regular
onions, raw
spices, curry powder
nuts, walnuts, english
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
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.
Ingredients:
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
salad dressing, mayonnaise, regular
onions, raw
spices, curry powder
nuts, walnuts, english
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
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.