Chicken in Coconut Crepes

KERALA STYLE CHICKEN STUFFED IN COCONUT CREPES

Sunita from Sunispalate

Yield: 16-18 crepes  (9”)

Stuffing: Sufficient for around 20 crepes @ 1/4 cup per crepe

Ingredients for crepes
2 cups plain flour
½ tsp. baking powder
1 teaspoon salt
1 teaspoon sugar
2 cups coconut milk
1 to 1-1/2 cup water (approx.) – use as much as required to make pancake batter consistency
2 eggs
4-6 drops of yellow food colour (optional)

Ingredients for chicken

1 ready roast chicken (size 14)
1-1/2 tbsp. cooking oil
4-6 flakes of garlic, skin on, smashed
1” piece of ginger, smashed
1 green chilli (optional, but would recommend using)
1 to 2 sprigs of curry leaves
1 big onion, sliced fine
¾ to 1 tsp. Kashmiri chilli powder
1-1/2 tsp. coriander powder
½ tsp. turmeric powder
¼ to ½ tsp. gram masala powder
1/8 tsp. pepper powder
¼ cup desiccated coconut
1 tomato, chopped
½ tsp. fennel seeds, powdered
Salt to taste
1 to 2 tbsp. lemon juice
½ cup coriander leaves

Method:

Pancakes:

1. Beat the eggs, sugar and coconut milk till well combined.  Sift the flour, salt and baking powder and add to the wet ingredients.  Blend or whisk until combined.  Add water as required to get the pancake consistency.  Make sure there are no lumps.  Add colour, if using and whisk well.
2. Cover batter bowl with cling wrap and keep in the fridge for an hour to settle.
3. Remove batter from fridge about 15-20 minutes before making the crepes.
4. Heat a 9” crepe pan for 1 minute on medium-high heat.  Lightly oil the pan or spray with cooking oil spray.
5. Using a 1/3 cup measure, pour the batter in the centre of the pan and swirl quickly till the batter covers the pan.
6. Cook the crepe till you see bubbles on surface.  I like to cook mine on a medium-low heat for about 2 minutes.  If you wish to flip it, turn gently and cook on other side for no more than 30 seconds.
7. Slide crepes on to a plate.
8. Continue cooking till all the pancakes are done.  Leave to cool.

Chicken Stuffing:

1. Shred the roast chicken, discard the skin and bones.
2. Heat 1 to 1-1/2 tbsp. of oil in a non-stick pan or wok.  Add the garlic and sauté till light brown (do not burn).  Next add the ginger, green chilli and curry leaves and sauté for another 30-45 seconds.
3. Add the onions and sauté till  brown.  Next add the spice powders (except the fennel seed powder) and the desiccated coconut and sauté for 30-45 seconds.  Make sure the spices do not burn. Add the chopped tomatoes and cook for about 2 minutes.
4. Next add the shredded chicken and toss well in the mixture to let the flavours infuse.  Cook for about 2 minutes, stirring continuously.  You can sprinkle some water if the mixture is dry.  Do not overcook since we are using already cooked chicken.
5. Add salt to taste
6. Lastly add the fennel seed powder, lemon juice and coriander leaves, toss together and switch off the flame.
7. Leave to cool.
   Stuffing is ready.

To assemble:

1. Place a crepe on a cutting board or on a clean workbench.
2. Place ¼ cup of stuffing on the crepe and roll as desired – like spring rolls or triangular pockets.
3. Arrange crepes on serving platter and sprinkle a wee bit of coconut and coriander leaves for garnish.