Indian Chicken Balls

These curried chicken bites are a no-cook appetizer that come together by hand. Cream cheese and mayonnaise form the base, binding chopped cooked chicken with almonds, chutney, and curry powder into a mixture you can roll into walnut-sized balls.

The coconut coating gives each ball a slightly sweet, tropical crunch that plays off the warmth of the curry. Roll them firmly so the coconut sticks. Chilling firms up the cream cheese and makes the balls hold their shape on a serving platter.

These are made-ahead friendly. Shape and coat them, line them up on a baking sheet, and refrigerate for several hours or overnight. They actually taste better after the curry and chutney have had time to meld into the cream cheese.

Kitchen Tips

• Chop the chicken very fine, almost to a shred. Large chunks won’t bind properly and the balls will fall apart.
• Use toasted coconut instead of raw for a nuttier, more complex coating.
• Wet your hands slightly before rolling each ball. The mixture sticks to dry hands and makes shaping frustrating.

Variations

• Use chopped pecans instead of almonds for a richer, more buttery nut flavor.
• Add a pinch of cayenne to the mixture for a spicier version that cuts through the cream cheese richness.
• Roll in finely chopped pistachios instead of coconut for a vibrant green coating.