Chicken Curry Crepes

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons butter, melted
  • 1
    cup finely chopped onion
  • 2
    teaspoons chopped fresh parsley
  • 3
    tablespoons flour
  • 2
    tablespoons curry powder (I use "S&B Oriental curry powder")
  • 1 12
    cups whipping cream
  • 2
    tablespoons shredded coconut
  • salt and pepper
  • 4
    cups cubed cooked chicken breasts
  • 34
    cup golden raisins or 3/4 cup regular raisins
  • 16
    crepes (I use store bought)
  • 13
    cup chopped peanuts (to garnish) (optional)
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DIRECTIONS

  • 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.
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