Ingredients

• ¼ lb creamed cheese, softened
• 2 Tablespoons of mayonnaise
• 1 cup chopped (boiled) chicken
• 1 Tablespoon mango chutney (chopped) found the jellies and sauces section
• 1 cup blanched almonds lightly toasted and then chopped
• ½ teaspoon salt
• 1 Tablespoon curry powder
• ½ cup grated coconut (the bakers’ sweetened coconut is okay)

Directions

1. Chop chicken into small pieces
2. Blend all ingredients
3. Mix well till all ingredients are combined
4. Roll about one overflowing Tps of mixture into a ball
5. Chill the balls for at least one hour (up till overnight) so they hold their form
6. Toothpicks may be placed in each ball to serve

Makes about 12 balls.

• Protein—one or both of the following:
  • 2½–3 lbs boneless chicken, cut up
    • 3 teaspoons salt
    • ¼ teaspoon pepper
  • about 1 lb of raw, deveined shrimp with tail off
• 1 lb. smoked sausage, andouille or otherwise
• 1 cup rice
• 32 oz. stewed or diced tomatoes
• 1 to 1½ cups of sliced okra (optional)
• Spices
  • ¼ teaspoon crushed garlic (or garlic powder)
  • ¼ teaspoon thyme
  • Cayenne pepper to taste (optional)

Preparation

1. If including chicken:
   • Cover chicken with water (at least 2 cups). Add salt and pepper.  Bring to boil, reduce heat, and cover.  Simmer 30 minutes until done.
   • When done, remove chicken and dice into chunks.  Save 2 cups of broth.
2. Cut sausage into small medallions and fry in pot.
3. When ready, add 1 cup rice and sauté briefly (1 minute).
4. Add remaining ingredients (except for shrimp and okra) and 2 cups of broth. Bring to a boil.
5. Either:
   • If including shrimp and/or okra: Reduce heat and simmer for 13 minutes, then add shrimp and/or okra, and simmer for an additional 12 minutes, stirring occasionally.
   • Otherwise: Reduce heat and simmer for 25 minutes, stirring occasionally.

Note: we do not recommend including onions in this recipe.