So it seems that wherever I go for afternoon tea these days, I’m running into mini ice cream cones. Tea sandwiches are the classic, but these delicate, cookie-like vessels now often take the place of bread, and are filled with all kinds of yummy fillings, from savory to sweet.One of the tastiest fillings for mini cones is a scoop of sweet-hot curried chicken salad. This is a no-frills chicken salad recipe made with apples, plenty of curry powder, and a touch of cilantro. The cones themselves are fresh and crisp using my batter recipe from Homemade Fortune Cookies. But don’t worry–in a pinch you can just purchase these online.I like to add an extra pop of color to these bites by slipping a square of soy wrapper into each cone, the same kind used to make sushi. For this recipe, I prefer the orange wrappers made with turmeric or the green wrappers made with spinach. Both are complementary to those spicy curry flavors in the filing.
The wrappers also serve as a moisture barrier between the filling and the crisp cone. They magically prevent the cone from getting soggy, especially great if you plan on serving these for a party.There are a few items that a tea time menu always should always have and Spicy Curry Chicken Salad Cones are definitely one of them. These are a welcome change from regular tea sandwiches, a way to add a lively twist to your next afternoon tea!This post is sponsored by Yamamotoyama. Please check out their site for more ideas for using soy wrappers, nori and green tea!

Spicy Curry Chicken Salad Cones with Fuji Apples

Makes about 16 cones.

Ingredients:

1 1/2 cups roasted chicken, shredded

1 Fuji apple, cored and diced finely

1/4 cup cilantro, chopped finely

3 small green onions, sliced thinly

1 lemon, juiced

1/2 cup mayo

3 Tbsp hot curry powder (regular is fine too!)

salt and black pepper, to taste

16 mini cones, homemade or store-bought

soy wrappers, in spinach/green and turmeric/yellow, cut into 9 equal squares per sheet

Equipment:

food processor

mixing bowl

small cookie dough/ice cream scoop

Directions:

1. Process the chicken in a food processor until it resembles crumbles.

2. Transfer to a mixing bowl, add the rest of the filling ingredients and mix until just incorporated.

3. Place 1-2 squares of colored soy wrapper into each mini cone. Use a small cookie dough scoop to top each cone with a generous spoonful of the Curried Chicken Salad. Best enjoyed immediately.