Recipe Serves: 6

Ingredients for Curried Chicken Balls Recipe

Curried Chicken Balls

4 oz Cream cheese
2 tb Mayonnaise
1 c Skinless boneless chicken breast, cooked and cubed
1 c Almonds, sliced and toasted
2 ts Curry powder
1 tb Chutney, finely chopped
1/2 ts Salt
1/2 c Coconut, toasted
Seedless grapes, raisins, apple, garnish

Curried Chicken Balls Preparation

Bring cream cheese to room temperature and combine with mayonnaise in a mixing bowl. Blend until smooth.

Add chicken and almonds (chopped, if slices are large.) Add curry, chutney, and salt. Mix well.

Shape into small balls and roll in coconut. Refrigerate before serving.

For presentation, place balls in the center of a round serving platter. ring with washed seedless grapes off stems, and surround grapes with seedless raisins.

Core and slice a tart apple into even slices. With a knife, square off the edge of each slice.

Dip slices in lemon juice and place slices, peel side up, evenly spaced between raisins at opposite sides of the platter.

NOTES : This recipe can be doubled or tripled easily and is ideal for preparing in advance.

Recipe Preparation: cooking and baking

Recipe Serves: 16

Ingredients for Curried Chicken Crepes Recipe

Curried Chicken Crepes

1 Batch crepes
4 tb Butter or margarine
1 med Onion; chopped
1 c Celery; finely chopped
2 tb All-purpose flour
1/2 ts Salt
1/4 ts Pepper
2 ts Curry powder
1 c Chicken broth
3 c Cooked chicken; diced
1/2 c Sour cream; or heavy cream
Chutney; chopped peanuts, bacon bits and shredded coconut for toppings

Curried Chicken Crepes Preparation

Preheat oven to 375F. Melt butter in large skillet; add onion and celery and saute until just tender-crisp.

Stir in flour and seasonings and cook 5 minutes. Add broth and bring to simmer until thickened.

Remove from heat and stir in chicken and sour cream. Place a couple heaping tablespoons or more across center of each crepe, brown side out.

Roll and place seam side down in buttered 13 x9 baking pan. Brush or drizzle with melted butter.

Begin cooking and baking 20-25 minutes or until hot and bubbling.

Top with chutney, peanuts, bacon bits and shredded coconut.

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Mick Reade

All Easy Food Recipes