CookEat Recipe
Bombay Chicken and Herb Croquettes
Deep-fried cooked-hen croquettes with green pepper, garlic, lemon and herbs, with optional tomato-chutney sauce.
Method
Steps
Step 1
Simmer the whole hen with onion, peppers, garlic, salt and pepper in the measured water, adjusting only enough to cover, until the thickest poultry part reaches 82 °C. Remove meat from bones and chop finely; strain and reduce a portion of broth to 120 mL.
Step 2
Mix chopped chicken with filling parsley, lemon zest, paprika, nutmeg, tarragon, chervil, two beaten eggs and enough reduced broth to bind. Shape small croquettes and chill until firm.
Step 3
Dip in the remaining beaten egg and fine crumbs. Deep fry in hot lard about 175 °C until golden and centre reaches 74 °C. Drain and serve with fried parsley and separately warmed tomato sauce mixed with chutney if desired.
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