Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
5 Jun

Chicken Curry Clafouti

clafoutisliceAlmond flour and coconut flour can be perfect substitutes for traditional flour in many Primal baked goods, but they don’t always provide a texture that is as light and airy as we want. This is why we were so pleased when Katie Hudgens sent us a recipe for baked clafouti that eliminates flour entirely. Her Chicken Curry Clafouti bakes up into a rich, savory pastry with a texture that’s so smooth and buttery it made us wonder why we ever thought clafouti needed flour in the first place.

A clafouti is a French pastry with a texture somewhere between cake and custard. It’s usually served as a dessert, and Katie often makes it this way herself by adding mixed berries to the batter. As good as this sounds, don’t let the temptation of berry clafouti dissuade you from trying Katie’s savory version, Chicken Curry Clafouti. A simple batter of eggs, butter and coconut milk (or whole cream) bakes into a flourless, sugarless pastry that’s more like a quiche than a cake. It does retain a pastry-like quality, however, in the puffy, light-as-air crust and in the sinfully buttery texture. The butter and coconut milk also lend a slightly sweet flavor that is the perfect backdrop for spicy curry powder. A generous amount of chicken adds to the ample amount of protein already in this savory, eggy custard that can be enjoyed any time of day. Make it for dinner and eat the leftovers for breakfast, or pack it up for lunch or an afternoon snack. Whenever you eat it, we think you’ll find it as surprisingly delicious as we did.

Now that we have this flourless clafouti recipe down, Katie has inspired us to experiment with all the tasty combinations we can think of. Salmon and dill? Ground bison and basil? Numerous combinations abound. With a little experimentation, you die-hard pizza lovers might even be able to turn this clafouti into the perfect pizza crust. We haven’t tried it ourselves but can imagine adding sausage to the batter and then in the last 15 minutes of baking, spreading tomato sauce, sautéed veggies and a little cheese over the middle of the clafouti. If you try this, let us know how it turns out.

Before you go wild with variations, however, Katie’s recipe for Chicken Curry Clafouti is the first one you should try. Mainly because it’s so dang good, and secondly, because tinkering with baking is always easier once you’ve mastered the original recipe. But any way you slice it, this clafouti is an easy way to satisfy any sweet, or savory, cravings and is sure to be a favorite of kids and adults.

Ingredients:

ingredients 33

  • 6 eggs
  • 6 tablespoons melted butter cooled to room temp. + 1 pat for greasing pan
  • 3/4 cup cream, half & half or coconut milk
  • 4 cups cooked, chopped chicken
  • 2 tablespoons curry spice, or to taste
  • Salt & Pepper to taste

Directions:

Preheat oven to 400° F.

Butter a 10” round or 13×9” baking dish.

Whisk together eggs, butter & cream until frothy.

frothyeggsandmilk

Mix in chicken and spices and pour into baking dish.

rawbatter

Bake about 45 minutes or until top is golden brown and puffy.

bakedclafouti

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Oh my this looks so good. I think I’ll make it tonight.

    Mike wrote on June 5th, 2010
    • Made this today for a late lunch and found it very easy to put it all together. The smells were wonderful and it was getting difficult to wait for it to finish cooking when one is so hungry. But it was worth the wait, very ‘yummy’ and enjoyed it very much. Next time I will be a little creative with the recipe………….Thank you for sharing!!

      Charm wrote on June 21st, 2010
  2. I will have to try this sometime,looks really tasty!

    Richard Huntley wrote on June 5th, 2010
  3. OH MAN this looks incredible. Can I sub something for the butter? Like bacon fat?

    Emily wrote on June 5th, 2010
    • You should try grape seed oil as a butter substitute. Not sure on how much you should use, but it has a mild flavor and acts a lot like butter in baking.

      Brianna wrote on July 7th, 2010
  4. Love anything with eggs in it, and this looks and sounds fantastic.

    Michael Dyer wrote on June 5th, 2010
  5. This looks FANTASTIC. Love that it can even win over the hardcore Primal and Paleo crowd since it doesn’t have anything remotely flour-like in it. This is SO getting made this week.

    Bret M. wrote on June 5th, 2010
  6. Yessssssssss I can’t wait to eat this!

    Jamie wrote on June 5th, 2010
  7. I was about to give up on chicken entirely as I just couldn’t find anything that I liked about it. This could be a cure. And I had been noticing lately when making a frittata that it will sometimes puff up like a souffle and get crusty at the edges… this could be the ticket.

    ToddBS wrote on June 5th, 2010
  8. This seriously looks yum!

    Chris wrote on June 5th, 2010
  9. I can not wait to try this! As soon as I find myself some grass-fed raw butter this will be put in the oven :)

    Primal Toad wrote on June 5th, 2010
  10. THIS looks so easy to make! What could be better than a super-fast, primal way to use up your leftover roast chicken?

    Chandra wrote on June 5th, 2010
  11. making this 2nite!

    norcalgal wrote on June 5th, 2010
  12. Mmmmmmmm

    Oliver wrote on June 5th, 2010
  13. Made it for lunch as soon as I saw it. Mine got done in about 35 minutes instead of 45. It’s as good as it looks, but I recommend that you keep an eye on it after about 30 minutes cooking time.

    Jeff wrote on June 5th, 2010
    • mine in a 9X13 pan was done in 25 minutes.

      barb wrote on June 10th, 2010
  14. Mmmm, perfect timing! Just had a chicken for lunch and didn’t know what to do with the leftovers :)

    Sarah wrote on June 5th, 2010
  15. Yummy. I love anything w/ eggs! Thanks for the tips. :)

    madeline wrote on June 5th, 2010
  16. Wow, so delicious and simple!

    unchatenfrance wrote on June 5th, 2010
  17. I’m going straight for the berries!

    Grol wrote on June 5th, 2010
  18. Just got my Primal Cook Book in the mail yesterday! So excited to try the recipes and this one too! Looks awesome andyou can never overuse the word “buttery” in a recipe description.

    Primal K@ wrote on June 5th, 2010
  19. Just Excellent!

    Organic Gabe wrote on June 5th, 2010
  20. nom nom nom nom!

    Mountain Dew wrote on June 5th, 2010
  21. That looks good!!

    Samantha Moore wrote on June 5th, 2010
  22. I’m making this right now. I was low on chicken so I substituted. 1 cup of chicken to 3 cups sweet potato. I’ll let you know how it all goes :)

    mike wrote on June 5th, 2010
  23. where can I find the recipe for the pastry?

    Patrick wrote on June 5th, 2010
  24. I’m so glad you reminded me of clafouti. Haven’t made it in ages. I remember making dessert clafouti — cherry and pear. Yum.

    Sasha wrote on June 5th, 2010
  25. Could not resist the urge to experiment. I used what I had on hand, which was heavy cream, eggs, and butter. Grok no is edumacated so could no count to 6 and therefore somehow only put 4 tablespoons of butter and did not realize until half baked. Oops! For the rest, Grok added a small banana and some strawberries chopped up plus a bit of stevia and 1 tsp vanilla extract. Someone once told Grok that stevia is eaten by native tribes in south america and so Grok decided to risk it! Baked it at 400 degrees F for about 40 minutes. Holy cats did that puppy rise up as it baked! Now Grok has to clean bottom of oven from spill over. Oops! Mother of Grok swears this is the BEST lowcarb recipe Grok has made so far. Her other comment was “Are you SURE this is lowcarb?!?” With the banana, I am thinking it is very rougly about 15 grams of carb per serving, depending on how much you eat, but I am almost positive it would be equally good with more berry and no carby banana. End result was on the sweet side but not overpoweringly so. The flavor to me was surprisingly complex and subtle for such a simple easy recipe. Me likes.

    Eva wrote on June 5th, 2010
  26. I’m soooooo making this tomorrow!!

    CrashDummy wrote on June 5th, 2010
  27. @ Patrick — I’m not a chef by any means, but I read this recipe to mean that you don’t need a pastry. The clafouti will become pastry-like on its own.

    Oh, does this ever look good though! I love fruit pies and the variations will absolutely do it.

    Page wrote on June 6th, 2010
  28. Made this with spatchcocked chicken leftovers. Delish.

    Kristin J wrote on June 6th, 2010
  29. Perfect lunch idea :) Thanks!

    Kimberly wrote on June 6th, 2010
  30. thanks for the idea(s)! Think I’ll spatchcock a chicken & clafouti the leftovers! or maybe a blueberry coconut clafouti for Sunday morning??

    peggy wrote on June 6th, 2010
  31. Currently in the oven using mushrooms, spinach, and artichokes. Will have bacon on the side with it. Can’t wait to eat it – yum!

    musajen wrote on June 6th, 2010
  32. This does look good, but an entire stick of butter?? That does not sound like a great way to go…

    neile wrote on June 6th, 2010
    • Why?

      Jaeden wrote on June 6th, 2010
      • I spy a tourist. It’s like Marla from Fight Club, just here looking and decided to comment. Fear of butter, coconut, and bacon is an immediate sign of CW.

        BenK wrote on June 7th, 2010
    • sounds good to me.

      Joyful Abode wrote on June 7th, 2010
    • BTW – there are 8 tablespoons of butter in a stick. Might need to double the recipe :)

      dadof6 wrote on June 8th, 2010
  33. @nelle – I made it with shrimp and didn’t incorporate the butter with the egg &cream batter – just melted a pat of butter in the casserole dish while mixing the ingredients – worked like a charm.
    Excellent recipe, thanks for sharing!

    Jilliganis wrote on June 6th, 2010
  34. Made it today with salmon and prawns.

    Delicious! Never heard of Clafouti before but to me its just a baked omelette with slight crust on top! :P

    Eddy wrote on June 6th, 2010
  35. Had never heard of clafouti either. My husband made it with shrimp, spinach, sundried tomatoes in olive oil, no butter (none on hand), coconut mil, capers, curry powder and lemon pepper. It was phenomenal!

    Based on all the successful variations, sounds like a pretty robust recipe.

    Page wrote on June 6th, 2010
  36. Last night we had shrimp scampi clafouti! Since shrimp was what we had on hand, I just added them with several cloves of minced garlic.

    I love how it’s adaptable to dessert, too!

    Sara wrote on June 6th, 2010
  37. Just made this, and it is excellent. However, I would second the recommendation to keep an eye on it after 30 minutes of cooking – mine was done in about 32 minutes. Served with sauteed zucchini on the side.

    Shauna wrote on June 6th, 2010
  38. just made this but substituted the chicken with avocado, bacon, and tomato. layered the bottom with TWO layers of sliced avocado, topped with one layer of half-cooked bacon, topped with a layer of diced tomatoes. i also mixed in diced red onions and garlic to the egg mix. cooked for 1.5 hours at 325. chased it with some mango lemonade! OH MAN.

    Hyun wrote on June 6th, 2010
    • OMG!!! That sounds divine to say the least–kinda like a hot BLT… er BAT!!

      Spinner wrote on June 11th, 2010
  39. Had to try this. I had all the ingredients: I just got an egg delivery, there was a box of chunked and deboned crockpot-simmered chicken in the fridge, though I used slightly sour raw cream this time. Just took it out of the oven (glad I peeked early – it only took 28 minutes to bake to a golden color). Smells delicious.

    Anna wrote on June 6th, 2010
  40. Made this myself, followed the recipe exactly and it was delicious. I can’t wait to try it again as a desert and with the other variations listed here.

    Matt wrote on June 6th, 2010

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