Chicken Curry & Cheese Croquettes

Ingredients

• 1 kgpotatoes, peeled
• 1/2onion, minced
• 1 smallcarrot
• 1 stalkspring onion, thinly sliced
• 1egg
• 1 tspwhite pepper
• 1 1/2 tspsalt
• 2 tspsugar
• 1 tbspoil
• as neededoil for deep-frying
• 200 gchicken tenderloin or breast
• 1/2 smallonion, minced
• 2 clovesgarlic, minced
• 120 ml (1/2 cup)chicken broth or water
• 1/2 tspwhite pepper
• 1 tspchilli powder
• 1 tbspcurry powder
• 1/2 tspturmeric powder
• 1 tbspsoy sauce
• 1/4–1/2 tspsalt
• 2 tspsugar
• 1 tbspoil
• 150 gmozzarella cheese
• as neededplain flour, for coating
• as neededpanko breadcrumbs, for coating

Instructions

1. 1

   Cook the chicken

   Heat 1 tbsp oil in a pan. Sauté the filling onion and garlic until golden, then brown the chicken.

2. 2

   Season the filling

   Add the broth or water, white pepper, chilli powder, curry powder, turmeric, soy sauce, salt and sugar. Mix well.

3. 3

   Simmer covered

   Cover the pan and cook the filling over low heat for 5 minutes.

4. 4

   Boil the potatoes

   Boil the peeled potatoes until tender, then mash them.

5. 5

   Cook the vegetables

   Heat 1 tbsp oil in a pan and sauté the other onion until brown. Add the carrot and spring onion and cook until just wilted.

6. 6

   Mix the potato

   Add the vegetables to the mashed potatoes with the salt, white pepper, sugar and egg. Mix well.

7. 7

   Shape the croquettes

   Form the potato mixture into balls and flatten them one at a time. Put 1–2 tbsp of chicken curry filling or some mozzarella in the centre, then fold the potato mixture over it to seal. Repeat until all the mixture is used.

8. 8

   Heat the oil

   Heat oil for deep-frying in a large, deep pan.

9. 9

   Coat each piece

   Coat each croquette in flour, dip it in the egg mixture, then dredge it in panko breadcrumbs. Repeat with the remaining croquettes.

10. 10

    Fry until crisp

    Fry the croquettes in batches in hot oil over medium heat until golden brown and crispy.

11. 11

    Drain and serve

    Transfer the croquettes to a wire rack to drain, then serve.

What are chicken curry and cheese croquettes?

Croquettes are small, coated parcels with a soft filling and a crisp fried exterior; versions are made around the world. This recipe pairs a mashed-potato shell with either spiced chicken or mozzarella for two different centres.

The curry-seasoned chicken gives the filling warmth and savoury depth, while the potato mixture holds its shape around it. The cheese option makes a milder, gooey centre.

Build the curry filling

Brown the aromatics: sauté the onion and garlic until golden before adding the chicken, so they contribute a savoury base.

Season evenly: stir the spices, soy sauce, salt, sugar and broth or water together with the chicken. The method calls for a short covered simmer, rather than a long reduction.

Get the potato mixture right

Tender potatoes: boil them until they mash smoothly, then mash before combining them with the cooked vegetables and seasonings.

Wilted vegetables: cook the carrot and spring onion only until just wilted. This keeps them integrated with the potato rather than adding a separate, wet layer.

Seal the filling inside

Even shells: flatten each potato ball enough to make a space for the centre, but leave a border all around it. Use 1–2 tbsp of chicken filling as directed, or add mozzarella.

Closed seams: bring the potato mixture together over the filling and seal it completely. A gap can let the centre escape during frying.

Coat for a crisp finish

Three-stage coating: the method uses flour, egg and panko in that order. Coat each croquette thoroughly so the breadcrumbs cover the surface.

Work gently: handle the formed croquettes carefully when moving them through the coating, especially around the sealed join.

Fry in batches

Steady heat: fry over medium heat, as directed, until the outside is golden and crisp. Avoid crowding the pan, which can make the oil temperature drop.

Drain well: place the cooked croquettes on a wire rack so excess oil can drip away and the underside stays crisp.

What to serve alongside

Fresh contrast: serve with a crisp green salad or lightly dressed sliced vegetables to balance the rich, fried coating.

For a fuller plate: add steamed vegetables or rice. Keep any sauces separate so the croquette crust stays crunchy.

Recipe notes & tips

• Let the cooked filling cool enough to handle before shaping the croquettes.
• Cut the carrot finely so it mixes evenly through the mashed potato.
• Keep the chicken filling and mozzarella as separate centre options when assembling.
• Seal the potato mixture fully around each filling before coating.
• Fry in batches and leave space between croquettes in the pan.
• Use a wire rack for draining instead of stacking the croquettes.

Variations

• Extra cheese: use mozzarella as the centre for a gooey alternative to chicken.
• Milder curry: reduce the chilli powder while keeping the other spices as listed.
• More heat: add extra chilli powder to the chicken filling to taste.
• Herb finish: serve with chopped fresh coriander for a fresh accent.
• Smaller bites: shape the mixture into smaller croquettes and watch them closely as they fry.

Common mistakes to avoid

• Wet filling: excess liquid can make shaping difficult; keep to the brief covered simmer and let the filling cool before assembling.
• Open seams: filling can leak during frying; close the potato shell completely around the centre.
• Overfilled croquettes: too much filling makes sealing harder; keep to 1–2 tbsp for the chicken centre.
• Crowded pan: croquettes may not crisp evenly; fry them in batches with room around each one.
• Rough handling: the coating can break away; move each croquette gently through the flour, egg and panko.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot throughout and crisp on the outside; microwaving softens the coating.

Frequently asked questions