This appetizer is perfect 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 with mango.
It is necessary
- - 250 g of boiled chicken fillet;
- - 150 g cream cheese;
- - 1 small coconut;
- - 2 tbsp. tablespoons of thick yogurt;
- - 1 st. a spoonful of curry powder and chutney seasoning;
- - Chutney for serving chicken balls;
- - a handful of nuts (cashews or almonds).
Instructions
Step 1
Chop the coconut, peel some of the brown skin, rub on a fine grater. You should make about 1/2 cup. Spread the grated coconut on paper napkins in one layer, let dry a little. During this time, you can cook chicken balls.
Step 2
Finely chop the boiled chicken fillet. Chop the nuts with a knife or chop in a blender. Mash the cream cheese along with the yogurt with a fork. Toss with chicken, chutney, curry and nuts.
Step 3
Place the coconut flakes in a bowl. Soak your hands in hot water, take about 1 teaspoon of chicken mixture, roll into a ball, roll in shavings, transfer to a flat dish. Repeat this process for all chicken meat. Place the balls in the refrigerator for two hours, serve with chutney.
Step 4
Chutney Recipe: Peel 2 ripe mangoes, cut from the pit, and dice the flesh. Chop a few shallots, chop 2 chili, 3 garlic cloves and 3 cm fresh ginger root. Sauté the onion, garlic, ginger and chili in vegetable oil until soft. Add the mango, half a cup of any vinegar, and 3 tbsp. spoons of honey. Simmer until thick. Pepper and salt to taste. Cool ready-made chutney, store no more than 10 days in the refrigerator.
