Chicken Balls with Coconut and Curry

This appetizer is good when you want to surprise people with something non-standard, but still not too exotic. It is especially convenient to cook it the day after you've made your baked chicken and have some chicken meat left over. And do not forget to serve chutney with the balls, you can buy it in the Asian section of a large supermarket or make it yourself.

Ingredients

• 200-250 g chicken fillet
• 1 tbsp. l. ready-made mango chutney seasoning plus more for serving
• 150 g soft cream cheese (like Philadelphia or Almette)
• 2 tbsp. l. thick natural yoghurt
• 1 tbsp. l. curry powder
• средняя горсть орехов (миндаль или кешью)
• 1 небольшой кокос

Directions

1. Chop the coconut, peel some of the brown skin and grate on a fine grater. You should have 1/2 to 3/4 cup. Spread the grated coconut in 1 layer on paper towels and let dry slightly while you cook the balls.
2. Chop the chicken fillet finely. Chop the nuts very finely with a knife or blender. Mash the cheese and yogurt with a fork.
3. Combine chicken fillet, yogurt cheese, chutney, nuts and curry. Stir the mixture well until smooth. Scoop it up with a tablespoon and form into walnut-sized balls. Dip them in the coconut flakes.
4. Place the platter of chicken balls in the refrigerator for 2 hours. Serve with the chutney.