Combine chicken breasts, broth and curry powder in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer about 25 minutes or until chicken is tender. Refrigerate chicken in broth until cool. Remove chicken breasts from broth. Remove and discard skin and bones. Cut each half breast lengthwise into 6 to 8 strips. Place each strip of chicken across one side of each lettuce leaf. Fold ends of lettuce over chicken; roll up. Secure with a wooden toothpick if necessary. Refrigerate at least 1 hour. Prepare dip by combine all ingredients in a small bowl. On a large platter arrange lettuce wrapped chicken around dip and coconut. To serve, dip chicken rolls into dip, then into coconut.