For the filling:
For the ball:
For the filling
Chop the chicken into 5 mm cubes. Add salt, oil and curry and marinate. Brunoise the leek and sauté until golden brown. Add the chicken to the sauté pan and cook over medium high heat. When the chicken is browned, add the coconut milk and boil until it evaporates. Removed from the fire
Mix the preparation with the cold Quescrem Plus. Pour into a piping bag.
For the ball
Pour the mixture over the breadcrumbs and form a ball. Dip in egg and again in breadcrumbs. Freeze (optional). Fry and serve.