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Curried Chicken Crepes

Healthycooking's picture
  Soft margarine 2 Teaspoon
  Onion 1⁄2 Medium, chopped
  Diced celery 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Curry powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Boneless chicken breasts 3⁄4 Pound, diced to make 1 1/2 cup (375 Grams)
  Sour cream 1⁄4 Cup (4 tbs)
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Crepes 8

In saucepan, melt margarine; over medium heat cook onion and celery, stirring, until onion is softened.
Add flour, curry powder and salt; cook, stirring, for 1 minute.
Whisk in chicken stock and bring to simmer while whisking.
Reduce heat to low and simmer, stirring, for 2 minutes.
Remove from heat and stir in chicken, sour cream and yogurt.
Taste and add more curry powder if desired.
Place 2 or 3 large spoonfuls of chicken mixture across center of each crepe.
Roll up and place seam-side-down in lightly greased shallow baking dish.
Bake in 375°F/190°C oven for 20 minutes or microwave at high (100%) power for 2 minutes or until heated through.
Top each serving with spoonful of yogurt and another of chutney; garnish plate with grapes.

Recipe Summary

Side Dish

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