Best Curried Chicken Breast Crepes Recipes

CURRIED CHICKEN CREPES

Steps:

• For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
• In a blender mix well.
• Spray a 6-inch skillet with nonstick spray coating.
• Preheat skillet; then remove skillet from heat.
• Pour in 1-2 tablespoons batter.
• Lift and tilt skillet to spread batter.
• Return to heat; brown on one side only.
• Invert skillet over paper towels; remove crepe.
• Repeat with remaining batter.
• For filling, spray a cold medium saucepan with nonstick spray coating.
• Heat saucepan over medium heat.
• Add onion and garlic.
• Cook until onion is tender, stirring often.
• Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
• Then, stir in condensed soup and the 3 tablespoons milk.
• Add chicken and potato.
• Remove from heat.
• Remove 3/4 cup of the soup mixture; cover and chill.
• To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
• Roll up.
• Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
• Cover and chill for 2 to 24 hours.
• Before serving, stir the reserved soup mixture.
• Spoon soup mixture on top of filled crepes.
• Cover and bake in a 350 degree F.
• oven about 30 minutes or until heated through.
• If desired, cilantro and yogurt!

CHICKEN CURRY CREPES

Steps:

• Preheat oven to 350.
• Saute onion and parsley until onion is soft but not brown.
• Stir in flour and curry and cook for a couple of minutes.
• Gradually stir in chicken broth and cream.
• When smooth, add coconut and simmer for five minutes.
• Add half the curry sauce to the chicken and raisins.
• Place 2 to 3 tablespoons of chicken mixture on each crepe.
• Roll the crepes and place seam side down in a buttered baking dish.is.
• Cover with remaining curry sauce.
• Crepes may be refrigerated at this point for several hours or baked in preheated oven for 30 minutes or until sauce bubbles.
• Sprinkle with nuts and bake for five minutes.

CURRY CHICKEN CREPES

Steps:

• 1. In a medium saucepan, melt the butter over medium-high heat. 2. Add the onion and celery cook, stirring often, until softened, about 5 minutes. 3. Reduce the heat to medium and add the curry powder and cayenne and cook for about 1 minute. 4. Stir in the flour and cook, whisking constantly, until the flour has lost its raw taste, about 2 minutes. 5. Whisk in the stock and raisins. 6. Bring the mixture to a boil, reduce to a simmer, and cook, whisking often, until thickened, about 5 minutes. 7. Add the cream, season with salt and pepper, increase the heat to high and boil to thicken for about 3 minutes. 8. Strain about 1 cup of the mixture through a fine sieve to use as the sauce. 9. Combine the remaining cream mixture with the cooked chicken and stir well to blend. Taste and season with salt and pepper. 10. Heat the oven to 350 degrees F. 11. Lightly butter a medium baking dish. Arrange the crepes flat on a large work surface. 12. Divide the chicken filling evenly among them (about 1/3 cup each), spooningit in the center of each crepe. 13. Roll each crepe into a thick cylinder. 14. Arrange the filled crepes in a single layer in the baking dish. Pour the reserved sauce over the center of the crepes. 15. Bake, uncovered, until the sauce is bubbly and the crepes are lightly browned on the edges, about 20 minutes. 16. Sprinkle with toasted almonds and cilantro and serve.