Pancakes filled with Chicken Madras

Pancakes are perfectly suited for breakfast, lunch and dinner with classic sweet or savoury fillings.

But why not use our delicious pancakes in combination with a surprising Chicken Madras filling?

Recipe to fill 4 pancakes.

• Cut the chicken breast into pieces and season well with salt and pepper.
• Blanch the carrot, potato and garden peas in boiling water.
• Fry the chicken in a pan with some butter.
• Add the vegetables and let it simmer on a low heat then add the pineapple and peach.
• Heat the onions in another pan and sprinkle them with curry, fry briefly together and mix with the ginger syrup.
• Add the broth and cream and reduce down. Season with salt and pepper.
• Mix the curry sauce with the chicken and vegetables and ÿll each of the hot pancakes with the mix.
• Serve on a hot plate, nicely garnished.





  • 400g chicken breast
  • 100g pineapple chunks
  • 100g peach slices
  • 100g garden peas
  • 100g carrots, sliced
  • 100g potato cubes
  • 1 onion sliced into rings
  • 2 teaspoon curry powder
  • 2 spoons ginger syrup
  • 200ml single cream
  • 2 cups of chicken broth


Products used for this recipe: 

Plain Pancakes