Instructions: * Start a bit light on the curry powder; add more if required.

In a small bowl, combine chicken, minced onion, minced parsley, curry powder, mustard, and paprika. Mix ingredients together. Add mayonnaise, one tablespoon at at time, mixing until thoroughly blended. Taste and correct seasoning. Form into balls, using 1 tsp of mixture for each [about grape-size]. Cover and refrigerated until thoroughly chilled. Meanwhile, toast sesame seeds in a 325F oven until lightly browned. [You can also do this on a hot, dry skillet.]

Remove chick balls from refrigerator, roll them in toasted sesame seeds and place on a serving dish. Cover and refrigerate until ready to serve. Garnish with fresh
parsley sprigs.

Yield: Approximately 24 balls.

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