This appetizer is suitable if you want to surprise people with something non-standard, but not too exotic. Chicken balls with coconut and curry are best served with chutney, which you can make yourself from mangoes.
Pick your recipe
You will need
- - 250 g of boiled chicken;
- - 150 g cream cheese;
- - 1 small coconut;
- - 2 tbsp. tablespoons of thick yogurt;
- - 1 tbsp. a spoonful of curry powder and chutney seasoning;
- - Chutney for serving chicken balls;
- - A handful of nuts (cashews or almonds).
Instruction manual
1
Chop the coconut, peel the brown peel, rub on a fine grater. You should get about 1/2 cup. Put the grated coconut on paper napkins in one layer, let it dry a little. During this time, you can cook chicken balls.
2
Finely chop the boiled chicken. Chop the nuts with a knife or chop in a blender. Mash cream cheese with a yogurt fork. Mix with chicken, chutney, curry and nuts.
3
Put coconut flakes in a bowl. Dampen your hands in hot water, take about 1 teaspoon of chicken mixture, roll into a ball, roll in chips, transfer to a flat dish. Repeat this process with all the chicken meat. Place dishes with balls for two hours in the refrigerator, serve with chutney.
4
Chutney recipe: peel 2 ripe mangoes from the peel, cut from the stone, cut the pulp into cubes. Cut a few shallots, chop 2 chilli, 3 cloves of garlic and 3 cm of fresh ginger root. Sauté onion, garlic, ginger and chili in vegetable oil until tender. Add mango, half a glass of any vinegar and 3 tbsp. tablespoons of honey. Stew until thickened. Pepper, salt to taste. Cool the finished chutney, keep no more than 10 days in the refrigerator.