Curry Chicken Crepes Recipes

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.

Steps:

• Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
• Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
• Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

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.