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.
—LE BEC FIN
Makes about 50 2" pancakes
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1/2
cup spelt flour or 'white whole wheat' flour
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1/2
cup white AP flour or 'white whole wheat' flour
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1
tablespoon sugar
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1
teaspoon baking soda
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2
teaspoons baking powder
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1/4
cup Madras curry powder (Sun brand is excellent)
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2
teaspoons ground toasted cumin
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2
tablespoons ground toasted coriander
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1
large egg
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1 1/2
cups plain yoghurt
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2
tablespoons melted unsalted butter
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2
tablespoons lemon juice
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2
teaspoons finely grated ginger
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1/4
cup Major Grey's chutney**
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2
cups cooked chicken, shredded and chopped
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1 1/2
cups cooked short grain brown rice or cooked Trader Joe's Multigrain mix*
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1/2
cup heated canned onion rings, lightly chopped
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1
cup toasted sweetened coconut, lightly crushed
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1/2
cup raisins, plumped in boiling water and drained
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1/2
cup minced sweet green pepper
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optional 1 cup cooked lentils
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unsalted butter for cooking and service
- 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.
- 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.
- This recipe was entered in the contest for Your Best Family Recipe
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
More Great Recipes:
Chicken|Grains|Entree|Hors D'Oeuvre
Showing out of comments
about 6 years ago arielleclementine
these sound delicious!
about 6 years ago BoulderGalinTokyo
Your Mom made these? awesome.
about 6 years ago LE BEC FIN
just to be specific, my mom made a buffet dish that i incorporated into these! but yes, she was a super cook, lucky for us.
about 6 years ago LE BEC FIN
btw, gal, (with regard to our kinako discussion) i thought this was an interesting use for kinako:
http://justbento.com/handbook...
about 6 years ago BoulderGalinTokyo
That was interesting. Kinako is very good for you so I've been using it in breads for about 30 years. It is a starch but since its soybean it is better for Low Starch diets. (South Beach)--which I need after all this great food on this site!
Showing 5 out of 5 comments