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Chicken

Mom's Curried Chicken Pancakes

by:
April 12, 2012
5 Reviews
Mom's Curried Chicken Pancakes
Author Notes

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.
—LeBec Fin

  • Makes about 50 2" pancakes
Ingredients
  • 1/2 cup spelt flour or 'white whole wheat' flour
  • 1/2 cup white AP flour or 'white whole wheat' flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 cup Madras curry powder (Sun brand is excellent)
  • 2 teaspoons ground toasted cumin
  • 2 tablespoons ground toasted coriander
  • 1 large egg
  • 1 1/2 cups plain yoghurt
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated ginger
  • 1/4 cup Major Grey's chutney**
  • 2 cups cooked chicken, shredded and chopped
  • 1 1/2 cups cooked short grain brown rice or cooked Trader Joe's Multigrain mix*
  • 1/2 cup heated canned onion rings, lightly chopped
  • 1 cup toasted sweetened coconut, lightly crushed
  • 1/2 cup raisins, plumped in boiling water and drained
  • 1/2 cup minced sweet green pepper
  • optional 1 cup cooked lentils
  • unsalted butter for cooking and service
In This Recipe
Tools
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Directions
  1. 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.
  2. 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.
  3. Arrange on a heat proof tray.Top pancakes with soft butter, and a dab of Major Grey's chutney.
  4. Note: * 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.
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  • arielleclementine
    arielleclementine
  • BoulderGalinTokyo
    BoulderGalinTokyo
  • LeBec Fin
    LeBec Fin
Review
LeBec Fin
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.

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