These delicious Curried Chicken Croquettes are a fantastic introduction into a world of flavour. Deliciously soft and moist on the inside with a crispy golden coating, they’re the perfect size for little hands. Serve with steamed veggies such as broccoli florets and mini carrots.
Ingredients
1 tbsp sunflower oil plus extra for frying the croquettes
100g onion, finely chopped
100g butternut squash , peeled and diced finely
1 clove garlic, crushed
½ tsp garam masala
1 tbsp korma curry paste
50g passata
1 ½ tsp double cream
75g cooked chicken breast finely diced
150g cooked long grain rice
40g Panko breadcrumbs
10g beaten egg
100g onion, finely chopped
100g butternut squash , peeled and diced finely
1 clove garlic, crushed
½ tsp garam masala
1 tbsp korma curry paste
50g passata
1 ½ tsp double cream
75g cooked chicken breast finely diced
150g cooked long grain rice
40g Panko breadcrumbs
10g beaten egg
Method
- Heat the oil in a saucepan. Add the onion and butternut squash and fry for 5 to 8 minutes.
- Add the garlic, garam masala and curry paste and fry for a few seconds.
- Add the passata, cream and mango chutney. Stir over the heat for 2 to 3 minutes. Remove from the heat, and leave to cool.
- Put the cooled sauce into a bowl. Add the cooked chicken, rice, 25g of the Panko breadcrumbs and the beaten egg. Mix well and shape into 15 little croquettes.
- Roll in the remaining panko breadcrumbs and the beaten egg. Chill for 30 minutes.
- Heat a little oil in a frying pan. Fry the croquettes for about 5 minutes turning occasionally until golden .
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