Curry Chicken Rolls
In Perryville, Kentucky there is a historic mansion that served as a hospital during the civil war and during the Battle of Perryville. Years after the war, it was used as an academy. Eventually, it became The Elmwood Inn Restaurant in 1990. There was nothing that compared to its old southern Kentucky charm and much to my dismay, the Elmwood Inn closed to the public in 2004. Their afternoon tea service was beyond memorable. In fact, their tea menus were so popular that several books were published commemorating the Inn, their afternoon tea experience, and some of their most requested recipes. I was happy to discover that the tea blends and books are still sold at a shop in nearby Danville, Kentucky. One of the recipes from their collection is Curry Chicken Rolls. These chicken rolls are tasty, fairly easy to prepare and will keep in the fridge for two days. The addition of orange marmalade gives a subtle sweetness to balance the tanginess of the curry powder and the nuttiness of the almonds adds a little savory crunch to each bite. Anyone that has served a proper tea knows that making all the small bites can be time consuming, but quite pleasurable to prepare. This particular recipe can be frozen for up to one month so it allows for advance prep which helps speed up the process on tea day.
I started hosting my own afternoon tea celebrations in my home for some of my friends using a few recipes from the Elmwood Inn cookbooks. I really love creating the entire presentation. Fussing over curated table settings, including the vintage linens and china patterns, designing the printed menus, and preparing the special food is, to me, the pleasure of Afternoon Tea. And of course the conversation around the table and the intimate setting is just as important as the food and beverage that’s being served. I consider the total experience food for the soul. An afternoon enjoying a cup of tea, with assorted savory sandwiches and sweet treats is the most pleasant way to spend the day. I encourage everyone to try your own afternoon tea at least once. Your friends and family will love it and there is nothing better than hearing the words, “Tea is Served!”
Make good food with gratitude,
Becky
Curry Chicken Rolls
Yield:
2 dozen
Prep Time:
15 minutes
Mixing Time:
25 minutes
Total Time:
40 minutes
Ingredients:
6 ounces cream cheese (at room temperature)
2 tablespoons orange marmalade or more to taste. (I like using just a little more)
2 teaspoons curry powder
¼ teaspoon pepper
¼ teaspoon salt
3 cups cooked boneless and skinless chicken breast (chopped)
3 tablespoons minced onion
3 tablespoons minced celery
1 cup sliced almonds (finely chopped)
Directions:.
Preheat oven to 350°F.
Bake 2 large boneless, skinless chicken breasts on a foil lined baking sheet. Bake for approximately 25 minutes.
Remove from oven and allow to rest until cooled. Chop into finely shredded pieces to make 3 cups.
Combine first 5 ingredients in a large bowl. Beat until smooth. Stir in the chicken, onion, and celery. Shape into one inch balls and roll in chopped almonds.
Makes about 2 dozen. Refrigerate for up to 2 days or freeze up to one month.
Serve with crackers or mini toasts.
Tips and Tricks:
Coarsely chop the sliced almonds and roll the curried chicken mixture balls in the nuts. Set aside on waxed paper until all the balls are ready to serve.
I happen to like my curry chicken with a little more sweetness than the original recipe calls for, so adding a little more orange marmalade makes it better, in my estimation. Even serving a little marmalade on the side to top the individual chicken rolls is a welcome addition.
If you are preparing these in advance to freeze, omit rolling in nuts. Place in a freezer safe container and place waxed paper between layers, when necessary.
Roll in nuts after thawing. Serve and enjoy!