Curry Almond Chicken Rolls

Here’s a recipe I got years ago from Tea Leaves & Thyme, a tea parlor and antiques shop in Woodstock, Ga., north of Atlanta. These are meant to be served alongside tea or coffee, though they also make a nice hors d’oeuvre. (This is also an easy way to use leftover chicken.)

Chopping the chicken is the most time-consuming part. For the almonds, I recommend buying them already chopped rather than doing it yourself — though chopping them by hand will give you pieces in different sizes, which looks nice on the end result.

Makes about 50

1 lb. boneless, skinless chicken breasts
6 oz. cream cheese, at room temperature
2 Tbsp. orange marmalade
2 tsp. mild curry powder
1/2 tsp. salt
1/2 tsp. white pepper
3 Tbsp. minced celery
1 1/2 cups finely chopped almonds

Cut each chicken breast into several pieces, then boil for 10 minutes or so, until it is no longer pink in the center. Drain it, then chop the chicken into small dice.

In a bowl, combine cream cheese, marmalade, curry powder, salt, and pepper. Mix with a wooden spoon until smooth. Stir in chicken and celery, then shape into 1-inch balls and roll in almonds.

Chill for at least an hour before serving.

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