Curry Coconut Deviled Chicken

Ingredients

• 2 cups cooked shredded chicken (rotisserie chicken works well)

• 1/4 cup coconut milk (full-fat for creaminess)

• 1 tablespoon curry powder (adjust to taste)

• 2 tablespoons mango chutney (sweet or spicy, depending on preference)

• 2 tablespoons chopped fresh cilantro

• 2 tablespoons chopped cashews (for garnish)

• Optional: Endive leaves, naan bread, or cucumber slices for serving

Instructions:

1. Prepare the Chicken:

   • If you don’t have pre-cooked shredded chicken, boil or bake 2 chicken breasts, then shred them using two forks.

2. 
   

3. Make the Filling:

   • In a mixing bowl, combine the shredded chicken, coconut milk, curry powder, and mango chutney.

   • Mix well until the chicken is evenly coated and the mixture is creamy. Adjust the curry powder and chutney to your taste.

4. 
   

5. Add Cilantro:

   • Fold in the chopped cilantro for a fresh, herbaceous flavor.

6. 
   

7. Assemble:

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   • Option 1: Spoon the mixture into endive leaves for an elegant appetizer.

   • Option 2: Serve the mixture as a dip with warm naan bread or pita chips.

   • Option 3: Spread the mixture on cucumber slices for a low-carb option.

8. 
   

9. Garnish:

   • Sprinkle the top with chopped cashews for a crunchy texture and nutty flavor.

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11. Serve:

• Serve immediately as an appetizer or snack. Pair with extra mango chutney or lime wedges on the side.

• For a richer flavor, toast the curry powder in a dry pan for 1-2 minutes before adding it to the mixture.
• If you don’t have mango chutney, substitute with apricot jam or a squeeze of honey.
• This recipe can be made ahead and stored in the fridge for up to 2 days.