Mango & Coconut Chicken Balls

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serves 8


  • 500g/1 pound chicken mince
  • 1 cups mango and ginger chutney
  • 1 cup desiccated coconut
  • 2 tablespoons olive oil


  1. In a bowl combine the chicken mince, 3/4 cup chutney and 3/4 cup coconut.
  2. Season with sea salt and cracked pepper then mix well. With wet hands gently roll the chicken into small balls and roll through the remaining coconut.
  3. Heat a nonstick frying pan over medium heat and add the oil. Carefully fry the balls turning occasionally, or until cooked and slightly golden, approximately 7 to 8 minutes (the coconut will colour quickly so be mindful not to burn).
  4. Transfer the balls to a serving plate, stick each with a mini-paddle or toothpick and top with a little of the remaining mango chutney. Serve immediately.
  5. Optional: Serve scattered with fresh coriander leaves, sweet chilli sauce to dip and your favourite crackers.

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