Aimer faire plaisir à ceux qu'on aime

Ingredients

• 450 g (1 lb) chopped chicken
• 250 ml (1 cup) L’Ancêtre Parmesan, grated
• 1 onion, finely chopped
• 1 egg
• 60 ml (1/4 cup) fresh cilantro, finely chopped
• 60 ml (1/4 cup) coconut, grated
• 125 ml (1/2 cup) panko (Japanese) or plain breadcrumbs
• Salt and freshly ground pepper
• Frying oil

Preparation

In a large bowl, mix the chopped chicken, L'Ancêtre Parmesan, onion, egg, cilantro, half of the coconut, and half of the breadcrumbs together. Add salt and pepper.

In a small bowl, mix the remaining coconut and breadcrumbs together.

Shape meatballs with the first mixture, and then roll them in the coconut and breadcrumb mixture. Set aside.

Heat the oil in a deep fryer or a sauté pan. Fry the meatballs in the oil, turning them constantly until golden brown. Drain them on paper towels. Serve with curry sauce.

Curry sauce

Ingredients

• 125 ml (1/2 cup) firm yogurt
• 1 small garlic clove, finely chopped
• 30 ml (2 tbsp.) honey
• 15 ml (1 tbsp.) Dijon mustard
• 5 ml (1 tsp.) curry powder
• 3 ml (1/2 tsp.) paprika

Preparation

In a bowl, mix all the ingredients together. Set aside.