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Chicken Acra With L’Ancêtre Parmesan

Chicken Acra With L’Ancêtre Parmesan

12 portions


  • 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


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  • 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


Fruity and sweet

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