The spices are really good in these balls. They have just enough curry to get the Indian flavor.
For the almonds I crushed them up in my coffee grinder to almost powder. So the bits were small, but still gave a little crunch.
The balls do come out very soft. I’m not really sure how you would eat them as an appetizer. Even with rolling them in coconut, they are messy.
I served these for dinner by placing them on a bed of salad greens with a spoonful of the chutney as the “dressing.” They are basically chicken salad, so I think this worked well.
Again, they taste great – just not sure how you would easily eat them as an appetizer.
INDIAN CHICKEN BALLS
¼ Pound Cream Cheese, Softened
1 Cup Chopped Cooked Chicken
1 Cup Blanched Almonds
½ Teaspoon Salt
½ Cup Grated Coconut
2 Tablespoons Mayonnaise
1 Tablespoon Chutney
1 Tablespoon Curry Powder
Blend together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape mixture into walnut sized balls. Rolls in coconut. Refrigerate and serve cold with additional chutney for dipping.
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