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image of Sri Lankan chicken coquettes in a snack board with crakers and cheese

Sri Lankan chicken croquette

Irresistible crispy deep-fried Sri Lankan snack originated in the Duch occupied era of the island.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 16 croquettes
Course: Snack
Cuisine: Sri Lankan
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Potatoes boiled and mashed
  • 1 can Chicken or cup and a half of cooked chicken breast
  • 1 medium red onion
  • 1 small carrot grated
  • 2 tsp yellow curry powder
  • 1 tsp red curry powder optional
  • 10 curry leaves thinly sliced
  • 1 chopped stalk of lemongrass optional
  • 3 cloves of garlic finely minced
  • 1 inch piece of ginger finely minced
  • 1 small Green chili finely minced
  • salt
  • 1 tsp freshly crushed black pepper
  • 2 tbsp Olive oil
Coating
  • 1 cup of flour
  • 1 tsp salt
  • ½ tsp red curry powder
  • breadcrumbs as needed
  • Oil for frying

Equipment

  • 1 deep frying pan / fryer

Method
 

  1. mix in mashed potatoes, drained can of chicken and all the dry seasonings and curry powders. Mix and taste test the filling.
  2. In a shallow skillet, heat 2 tbsp oil in medium heat. Add minced onion, garlic, ginger, lemongrass green chili and curry leaves. Allow it to fry for few minutes until onions are translucent and fragrant.
  3. Add chicken and potato mixture and toss lightly. Cook for five minutes. re taste and season if it needs extra seasoning. Take the mixture off the stove and allow it to cool down.
  4. Make the croquettes, roll a small handful of filling into a sphere and dust them in flour. Then dip the sphere in the beaten egg (egg wash) and coat it in breadcrumbs. Use one hand for dipping the coquettes in egg wash (wet) and the other hand to coat them in breadcrumbs.
  5. Deep fry the croquettes until golden brown.
  6. Serve warm with the sauce of your choice.

Notes

This recipe can be made ahead until the coquettes are coated in breadcrumbs and can be fried the next day. refrigerate and re heat up to 3 days.  
If you intend to make ahead and freeze coquettes in advance, use cooked rice, or mashed chickpeas instead of potatoes to hold up well to freezing.