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Curry Chicken Crępes Recipe

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This recipe for Curry Chicken Crępes, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 tablespoons unsalted butter
1 small onion, finely chopped
1 rib celery, thinly sliced
1 tablespoon curry powder, or to taste
Pinch cayenne, or to taste
1/4 cup all-purpose flour
2 cups homemade or low-salt chicken broth
1/4 cup golden raisins
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2-1/2 cups 1/2-inch pieces cooked chicken (from about 4 small breast halves)
8 crępes
3 tablespoons sliced almonds, toasted
1/4 cup chopped fresh cilantro

Directions:
Directions:
In a medium saucepan, melt the butter over medium-high heat. Add the onion and celery; cook, stirring often, until softened, about 5 minutes. Reduce the heat to medium and add the curry powder and cayenne and cook for another 1 minute. Stir in the flour and cook, whisking constantly, until the flour has lost its raw taste, about 2 minutes. Whisk in the broth and raisins. Bring the mixture to a boil, reduce to a simmer, and cook, whisking often, until thickened, about 5 minutes. Add the cream, season with salt and pepper, increase the heat to high and boil to thicken for about 3 minutes. Strain about 1 cup of the mixture through a fine sieve to use as the sauce.

Combine the remaining cream mixture with the cooked chicken and stir well to blend. Taste and season with salt and pepper.

Heat the oven to 350°F. Lightly butter a medium baking dish. Arrange the crępes flat on a large work surface. Divide the chicken filling evenly among them (about 1/3 cup each), spooning it in the center of each crępe. Roll each crępe into a thick cylinder. Arrange the filled crępes in a single layer in the baking dish. Pour the reserved sauce over the center of the crępes. Bake, uncovered, until the sauce is bubbly and the crępes are lightly browned on the edges, about 20 minutes. Sprinkle with the toasted almonds and cilantro and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a great way to use leftover chicken. But if you’re going to poach some chicken just for the crępes, add a few slices of fresh ginger to the poaching liquid for extra flavor.

I got this recipe from www.finecooking.com by Charles Pierce

 

 

 

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