Chicken Curry Cheese Ball Recipes

CURRY CHEESE BALL

Steps:

• In a medium bowl, mix together the cream cheese and chutney until well blended. Season with mustard powder and curry powder, and mix well. Chill overnight, or until cream cheese is firm.
• Roll chilled cheese mixture into a ball, and roll in almonds to coat. Serve with crackers or veggies.

CURRIED CHICKEN BALLS APPETIZER

Steps:

• In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

LEFTOVER CURRY CHICKEN CHEESY BALLS RECIPE BY TASTY

Steps:

• Combine the rice with 2 tablespoons of curry sauce.
• Mix in the flour, cheese, 1 egg yolk, and pepper.
• Roll into balls, make a well in the middle and place in some curry chicken.
• Secure the ball by rolling it in your hands again.
• Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again.
• Heat the oil in a pan to 325°F (160°C).
• Fry the arancini for a few minutes, until golden brown.
• Enjoy!

COCONUT CURRY CHICKEN BALLS

Steps:

• Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well.
• Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.

CURRIED CHICKEN CHEESE BALL

Steps:

• In a bowl, beat cream cheese, marmalade, curry powder, salt if desired and pepper until smooth. Stir in the chicken, onions and celery. Shape into a large ball. Roll in almonds or parsley. Cover and chill. Serve with crackers.

CREAMY CURRY CHICKEN APPETIZER

Steps:

• Line and 8-9 inch round cake pan or mold with plastic wrap. Set aside.
• In a large bowl, mix together cream cheese, mayonnaise, sour cream, curry powder and salt until well blended. Add in the chicken, pineapple and cranberries. Stir until combined. If mixture is dry, add the reserved pineapple juice one tablespoon at a time until the mixture is moistened, but not wet.
• Spoon into the prepared, plastic lined pan or mold.
• Chill for 4 - 24 hours before serving.
• To serve, invert the mold onto serving plate and carefully remove the plastic. Press chopped almonds into sides of Curry Chicken and on top. Garnish with a sprig of Rosemary.

CURRIED CHEESE BALL WITH FRUIT

Steps:

• In large bowl, beat all ingredients except peanuts, apples and pears with electric mixer on medium speed 2 to 3 minutes until well mixed and fluffy.
• Spoon cheese mixture onto plastic wrap; shape into a ball. Coat cheese ball with peanuts. Cover and refrigerate until serving. Serve with apple and pear slices.

CHICKEN CURRY MEATBALLS

Steps:

• In a medium size bowl combine the ground chicken and all other ingredients except for the oil. Stir to combine.
• Pour the oil into a medium size skillet and heat over medium heat.
• Scoop the meat out with a spoon and round using your palms. Carefully place the meatballs into the heated oil to cook. Cook all sides of the meatballs, but don't cook the meatballs fully through. Remove from the pan and set onto a plate.
• Pour out the oil from the pan and return to heat.
• Cook the onion and garlic until soft. Stir in the curry paste and stir to combine.
• Slowly pour in the coconut milk and stir until curry paste and coconut milk are combined.
• Add in the lime juice and honey. Stir.
• Bring to a simmer and add the meatballs back into the sauce to continue cooking. Cover the pan and allow to simmer for about 20 minutes.
• Serve warm and with long grain white rice if desired.