Our cheeses logo
Close
Chicken Acra With L’Ancêtre Parmesan

Chicken Acra With L’Ancêtre Parmesan


12 portions

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

Curry sauce

  • 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

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • 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

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

You can use this cheese for this recipe

Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines