I made this recipe for the first time for the baby shower and it was a total hit! I was trying to come up with interesting fillings for mini sandwiches and needed some inspiration. I came across it while flipping through a chapter on hors d'oeuvres in my culinary school textbook that we were never assigned to read. I have a curry tuna recipe that I thought of adapting for chicken but I was worried that it was too chunky for the delicate tea sandwiches I envisioned. The picture of this chicken spread in the textbook looked exactly like what I was looking for. I was intrigued by the use of cream of coconut in the recipe, which I honestly only thought was used to make gooey blender drinks like Pina Coladas. Well the people who wrote my textbook know their stuff because cream of coconut works perfectly when blended with chicken, mayo and curry powder! The consistency of the spread is very creamy since the chicken is put through the food processor. This recipe is really easy to pull together and very flavorful for the limited ingredients. The only drawback is that mayo and cream of coconut are pretty low on the list of healthy foods BUT if you make this spread and serve it as an appetizer in small portions it isn't so bad. The nutritional information listed for the recipe says that it yields a total of 25 servings at 80 calories each. I would serve this on thinly sliced toasts or spooned into an endive leaf if you want to go low-carb.
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Curry Chicken Spread Ingredients: 1-1.5lb cooked boneless, skinless chicken breast (I poached mine, steaming would be fine too - I would avoid grilling or any cooking method that will add a lot of flavor) 1/2 cup cream of coconut such as Coco Lopez 1/2 cup mayo 2-3 tablespoons curry powder 1 tablespoon lemon juice salt and pepper to taste optional garnishes: chopped chives, halved red grapes, toasted sliced almonds Instructions: Cut the cooked (and cooled) chicken breast into small chunks and place in a food processor. Pulse until a fine texture is obtained. Put the chicken in a bowl and add all remaining ingredients. Mix until well blended. Refrigerate until needed but use within two days. This is great served on toasted bread or crostinis as a canapé. This recipe will make approximately 25 hors d'oeuvre portions. |
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