Curried Chicken Rolled in Toasted Coconut Appetizer

You can make the chicken mixture ahead of time and keep in the refrigerator until needed.

2 cups	chicken stock
One 8-ounce	boneless chicken breast, pounded lightly at the thick end
3 ounces	cream cheese, at room temperature
2 tablespoons	mayonnaise
2 tablespoons	minced onion
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) for 5 to 7 minutes, or until golden

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.