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1/4 lb cream cheese
2 tbsp mayonnaise
1 c cooked chicken, chopped
1 c blanched almonds, chopped
1 tbsp chopped chutney
1/2 tsp salt
1/4 to 1 tbsp curry powder (use less or more depending on how strong you want the curry)
1/2 c coconut, grated

In large bowl combine cream cheese and mayonnaise until well combined. Stir in chicken, almonds, chutney, curry powder and salt. Make sure ingredients, especially curry powder, are evenly distributed. Roll into 1" balls, then roll each ball in the grated coconut to coat. Place on a cookie sheet lined with parchment paper and freeze. Once frozen, transfer curry chicken balls from cookie sheet into a ziploc bag or freezer container.

To use, remove as many curried chicken balls as needed, thaw, reheat and serve.