Thursday, June 24, 2010

Ckicken Curry Crepes

If you are looking for a quick and light recipe for dinner, stop reading now. While this dinner is scrumptious, pretty and fun to make, it is rich and time-consuming. But worth it!  

Step 1: Make the crepes 

You can use your favourite crepe recipe but this one is excellent...
Basic Crepes
4 large eggs
1-1/2 cups milk; more as needed
1-1/2 cups all-purpose flour
1/4 tsp. salt
6 Tbs. unsalted butter; more, softened, for the pan

In a blender, combine the eggs and milk. Add the flour and salt and mix on high speed until smooth. Strain the batter (to remove any lumps) into a quart-size measuring cup with a spout or a pitcher. Let the batter rest at room temperature for 30 min.

In a small saucepan over medium-high heat, melt the 6 Tbs. butter. Continue cooking the butter until it turns golden brown and has the aroma of toasted nuts, 3 to 5 min. Watch carefully and adjust the heat or move the pan around if necessary; the butter can quickly go from lightly browned to burned. Let the butter cool slightly and then stir it into the batter. The batter should be the consistency of heavy cream; thin it with a little more milk, if needed.

To cook the crêpes:

 Set the skillet over medium-high heat and add about 1 tsp. butter. Heat the butter, swirling it in the pan, until it stops bubbling. Pour in just enough batter to coat the bottom of the pan. Quickly tilt the pan in all directions to spread the batter evenly over the bottom and a bit up the sides of the pan.

Cook until the center of the crêpe is set (dry) and the bottom is lightly browned, 1 to 2 min. Turn it over and cook until the center is firm and the edges underneath are lightly browned, about 30 seconds. Transfer the crêpe to a cooling rack. Proceed with the remaining batter, adding more butter to the pan as needed. Once cool, stack the crêpes between the sheets of waxed paper.

Step 2: Cook the chicken

4 chicken breasts, cut into cubes
Fresh ginger

Fry chicken and ginger in a skillet until cooked through.

Step 3: Make the curry

8 Tbs. unsalted butter
1 small onion, finely chopped
1 rib celery, thinly sliced
1 cup sliced mushrooms
1 cup fresh spinach
1 Tbs. 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

3 Tbs. sliced almonds, toasted
1/4 cup chopped fresh basil

In a medium saucepan, melt the butter over medium-high heat. Add the onion, mushrooms 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. Add spinach.

Heat the oven to 350°F. Divide the chicken filling evenly among the crepes  and roll each crêpe into a thick cylinder. Arrange the filled crêpes in a single layer in the baking dish. Pour the reserved sauce over the center of the crêpes. Bake, uncovered, until the sauce is bubbly and the crêpes are lightly browned on the edges, about 20 minutes. Sprinkle with the toasted almonds and basil and dig in.

I served these with simple roasted bell peppers

Ta ta.


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