My mom was a terrific cook . Raised as a sheltered Southern small town girl , once she left home and adapted to the life of a peripatetic Naval officer's wife, she embraced the world of International cooking with a passion. One of her (and our) favorite buffet dinners was a kind of American curried chicken Rijsttafel (popular at the time), where a creamed chicken curry over rice was topped with your choice of many condiments . She also used to make curry chicken pancakes for hors d'oeuvre, but they were rather simple compared to the many flavored buffet dish. In these pancakes, I have combined the two dishes to make moist and creamy entree pancakes filled with curried chicken,
cooked grains, toasted coconut , crunchy onion rings, raisins and green pepper. They would be equally at home as hors d'oeuvre but we enjoy having them for dinner, as a delightful and memory-filled excuse to use up leftover chicken and grains.
about 50 2" pancakes
spelt flour or 'white whole wheat' flour
white AP flour or 'white whole wheat' flour
Madras curry powder (Sun brand is excellent)
ground toasted cumin
ground toasted coriander
1 1/2 cups
melted unsalted butter
finely grated ginger
Major Grey's chutney**
cooked chicken, shredded and chopped
1 1/2 cups
cooked short grain brown rice or cooked Trader Joe's Multigrain mix*
heated canned onion rings, lightly chopped
toasted sweetened coconut, lightly crushed
raisins, plumped in boiling water and drained
Sift together flour through baking powder.Add curry powder,cumin and coriander. In another bowl, whisk together egg through lemon juice; add ginger and chutney.Briefly combine contents of dry and wet bowls.Add chicken through green pepper. Stir til well combined but do not overstir.
In a hot buttered skillet, cook 2" pancakes over medium high heat for a few minutes til bottom is browned and bubbles appear on the batter surface. Flip and finish cooking 5+ minutes til browned and firm.
Arrange on a heat proof tray.Top pancakes with soft butter, and a dab of Major Grey's chutney.
* If you are using up leftover rice, sprinkle some water on it and microwave briefly to soften. Let cool a bit before adding to batter.
**Cross and Blackwell's Major Grey's Chutney is available in most supermarkets.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.