CURRIED CHICKEN ROLLS IN TOASTED COCONUT

CURRIED CHICKEN ROLLS IN TOASTED COCONUT image

Yield 60 bite size pieces

Number Of Ingredients 10

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4 cups chicken stock
2 eight-oz boneless chicken breasts, pounded lightly at thick end
6 oz cream cheese at room temperature
4 Tblspns mayonnaise
4 Tblspns fresh minced onion
2 teaspns curry powder
1 cup walnuts, chopped medium fine (orig recipe would have called for 2 cups)
1 teaspn kosher salt
1 1/2 cups shredded sweetened coconut, toasted on a baking sheet at 350 degrees for 5-7 minutes or until golden
2 cups of greens (e.g., arugula, spinach) to bed the rolls

Steps:

Put the stock and chicken breasts in a saucepan over low heat. Cover, bring to a simmer, then cook for 8 minutes. Set aside until completely cooled. (Can be done the day before serving.) Remove the chicken from the stock and chop chicken medium- fine. In a large bowl, beat the cream cheese with the mayo until smooth. Add the chicken, onion, curry powder, walnuts and salt; mix together gently. Cover the bowl with plastic wrap and refrigerate for 2 hours (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 place rolls on the bed of greens. Serve within an hour if possible so the coconut will stay crunchy.