Chicken Curry Crepes

Serves N/A

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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.

Ingredients

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

Parsed from recipe text (no separate ingredient records).