Curried Chicken Crepes Recipes

CURRIED CHICKEN WRAPS

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
• Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

CURRIED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

CURRIED CHICKEN BREAST CREPES

Steps:

• Saute the onions and the celery in the butter until the onion is translucent Mix in the salt& curry powder.
• Add flour.
• cook until it bubbles.
• Remove from heat and add sherry.
• Pour in the milk& broth.
• Cook on low heat until smooth& thick.
• Pour half the sauce in a bowl and add the chicken.
• Divide chicken between the ten crepes, fold each one over and place the crepes side by side in a shallow baking dish Pour remaining sauce evenly over the crepes Sprinkle with the Parmesanand bake in a 350F oven for 20-25 minutes.

CHICKEN CORDON BLEU CREPES

Steps:

• In a small bowl, whisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into the center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate. Repeat with remaining batter, adding oil to the skillet as needed. Place waxed paper between crepes. , Sprinkle the chicken, ham and cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9-in. baking dish., For sauce, in a small saucepan, melt butter. Stir in flour and bouillon until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and heated through. Sprinkle with parsley. Serve with remaining sauce.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

CURRIED CHICKEN

Steps:

• Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
• Meanwhile, wash, dry and cut the chicken into small chunks.
• Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
• Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
• Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
• Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
• Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.

CURRIED CHICKEN BREAST

Steps:

• Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
• Add tomatoes and yogurt and cook, stirring often, 5 minutes.
• Cut chicken into 1-inch cubes and add to the sauce.
• Cook, stirring often, about 2 minutes.
• Cover the saucepan and let simmer 15 minutes.
• Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.