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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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June 05, 2010

Chicken Curry Clafouti

By Worker Bee
140 Comments

Almond 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:


  • 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.

Mix in chicken and spices and pour into baking dish.

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


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112 Comments on "Chicken Curry Clafouti"

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Mike
Mike
6 years 10 months ago

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

Charm
Charm
6 years 10 months ago

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!!

Richard Huntley
6 years 10 months ago

I will have to try this sometime,looks really tasty!

Emily
Emily
6 years 10 months ago

OH MAN this looks incredible. Can I sub something for the butter? Like bacon fat?

Brianna
Brianna
6 years 9 months ago

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.

Michael Dyer
6 years 10 months ago

Love anything with eggs in it, and this looks and sounds fantastic.

Bret M.
6 years 10 months ago

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.

Jamie
Jamie
6 years 10 months ago

Yessssssssss I can’t wait to eat this!

ToddBS
ToddBS
6 years 10 months ago

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.

Chris
Chris
6 years 10 months ago

This seriously looks yum!

Primal Toad
6 years 10 months ago

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 🙂

Chandra
Chandra
6 years 10 months ago

THIS looks so easy to make! What could be better than a super-fast, primal way to use up your leftover roast chicken?

norcalgal
norcalgal
6 years 10 months ago

making this 2nite!

Oliver
Oliver
6 years 10 months ago

Mmmmmmmm

Jeff
Jeff
6 years 10 months ago

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.

barb
barb
6 years 10 months ago

mine in a 9X13 pan was done in 25 minutes.

Sarah
Sarah
6 years 10 months ago

Mmmm, perfect timing! Just had a chicken for lunch and didn’t know what to do with the leftovers 🙂

madeline
madeline
6 years 10 months ago

Yummy. I love anything w/ eggs! Thanks for the tips. 🙂

unchatenfrance
unchatenfrance
6 years 10 months ago

Wow, so delicious and simple!

Grol
Grol
6 years 10 months ago

I’m going straight for the berries!

Primal K@
6 years 10 months ago

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.

Organic Gabe
6 years 10 months ago

Just Excellent!

Mountain Dew
Mountain Dew
6 years 10 months ago

nom nom nom nom!

Samantha Moore
Samantha Moore
6 years 10 months ago

That looks good!!

mike
mike
6 years 10 months ago

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 🙂

Patrick
Patrick
6 years 10 months ago

where can I find the recipe for the pastry?

Sasha
Sasha
6 years 10 months ago

I’m so glad you reminded me of clafouti. Haven’t made it in ages. I remember making dessert clafouti — cherry and pear. Yum.

Eva
Eva
6 years 10 months ago
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… Read more »
CrashDummy
CrashDummy
6 years 10 months ago

I’m soooooo making this tomorrow!!

Page
Page
6 years 10 months ago

@ 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.

Kristin J
Kristin J
6 years 10 months ago

Made this with spatchcocked chicken leftovers. Delish.

Kimberly
Kimberly
6 years 10 months ago

Perfect lunch idea 🙂 Thanks!

peggy
peggy
6 years 10 months ago

thanks for the idea(s)! Think I’ll spatchcock a chicken & clafouti the leftovers! or maybe a blueberry coconut clafouti for Sunday morning??

musajen
musajen
6 years 10 months ago

Currently in the oven using mushrooms, spinach, and artichokes. Will have bacon on the side with it. Can’t wait to eat it – yum!

neile
neile
6 years 10 months ago

This does look good, but an entire stick of butter?? That does not sound like a great way to go…

Jaeden
Jaeden
6 years 10 months ago

Why?

BenK
6 years 10 months ago

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.

Joyful Abode
6 years 10 months ago

sounds good to me.

dadof6
dadof6
6 years 10 months ago

BTW – there are 8 tablespoons of butter in a stick. Might need to double the recipe 🙂

Jilliganis
Jilliganis
6 years 10 months ago

@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!

Eddy
Eddy
6 years 10 months ago

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! 😛

Page
Page
6 years 10 months ago

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.

Sara
6 years 10 months ago

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!

Shauna
Shauna
6 years 10 months ago

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.

Hyun
6 years 10 months ago

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.

Spinner
Spinner
6 years 10 months ago

OMG!!! That sounds divine to say the least–kinda like a hot BLT… er BAT!!

Anna
6 years 10 months ago

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.

Matt
6 years 10 months ago

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.

Samantha Moore
Samantha Moore
6 years 10 months ago

In the oven now with vanilla bean paste, nutmeg, cinnamon, blueberries, and chopped apple. Hope it’s good!

D.
D.
6 years 10 months ago
I made the batter, divided it between 2 pans, one with fresh apricots, the other with frozen mixed berries (strawberries, blackberries and red raspberries), both batter and fruit slightly sweetened with liquid Splenda, but stevia or honey or your sweetener of choice should work. Might have been fine w/o sweetener. I couldn’t chooose which I liked better. The berry clafouti was a lot like my Mom’s blackberry cobbler, so it was kind of like going back in time with that one. I ate it warm, and also had some this morning for breakfast, cold from the fridge with a bit… Read more »
kathy
6 years 10 months ago

I made this yesterday for lunch and everyone (except my 5 year old) loved it. Can’t wait to try it with different ingredients. BTW, it was ready in 30 or so minutes, so keep an eye on it. 45 min would’ve been too long for my oven. Thanks for the recipe!

Shauna
Shauna
6 years 10 months ago

You know what this tastes like? Chicken divan! It’s like an omelette version of “chicken divan”. I should have added broccoli! Next time, then….

Andrea / True Nourishment
6 years 10 months ago

Just made this with some leftover fish I had. Curry and fish go so well together. It was delicious and had incredible texture! A winner for sure :-).

Peggy
Peggy
6 years 10 months ago

Wowzers- look how creative we all are! It’s clafouti madness at the MDA. I have a whole list of things to try & I’m going to bake mini ones in muffin pans. Then I can have an assortment for lunch this week. (ps, my blueberry coconut one yesterday was dee-lish. seasoned with nutmeg. only 4 eggs & 1/2 can of coconut milk)

Page
Page
6 years 10 months ago

I like that muffin tin idea.

I wonder how these freeze? Anybody try that?

Katie
Katie
6 years 10 months ago

Oooh, I love all the new adaptations!!!

Yes, it does depend on your oven as to length of baking time, I should have mentioned that!! 🙂

Nick
Nick
6 years 8 months ago

After reading all of the comments, this seems to be an absolute winner.
I’m cooking a big meal for family in a few weeks and one of my non-primal relatives challenged me to develop a good sausage gravy (like that eaten with biscuits and gravy). I’ve got the gravy down, but am looking for something delicious to put it on.

Although this dish seems to stand well on its own, is the texture and consistency conducive to some primal sausage gravy on top? Let me know!

Aaron Blaisdell
6 years 10 months ago

I made this tonight following the recipe very closely. I took it out after 40 minutes and I think I let it get a little too brown. Next time I’ll keep a closer eye on it. It was very tasty. It will be great tomorrow with some left over meat sauce I made a few days ago. Served it wish some acorn squash dusted with cinnamon on the side.

Jenna
6 years 10 months ago

I feel so boring. I followed the recipe exactly- chicken, heavy cream, eggs, butter spices.

But oh, it was so good! The top layer does kind of crisp up like a crust. I felt like there was some kind of flaky pastry involved, which is something I miss quite a bit. Hubby wasn’t as enthused as I was (he only ate one piece) but I suspect it stems from an aversion to curry.

Rhonda
Rhonda
6 years 10 months ago

I made it with canned red salmon and chopped scallions and a half teaspoon of sea salt.

I poured it into buttered ramekins, and cooked them for 30 minutes.

I let them cool down, and they slipped right out of the ramekins, so I had a bunch of mini-cakes.

They were delicious. This recipe is adaptable–let your imagination run wild! I’m going to make a chocolate version next time, with chopped nuts.

However, I shall cook it at a 350 degrees. I found 400 degrees too hot an oven.

Peggy
Peggy
6 years 10 months ago

Rhonda: I’m with you one a chocolate version! Part of my plan…

I’m going to try a curry coconut plantain variation also.

Here’s another adaptation: I added 1T coconut flour & 2T hazelnut meal to my orig blueberry batch. think hazelnut with the chocolate, eh?

or Thai curry paste with chicken or shrimp.

Infinate combos!

Aaron Blaisdell
6 years 10 months ago

Ramekins! What a great idea. And I’m also going to turn the oven down to 350 next time I make this. The 400F setting on my oven was too hot for a proper browning of the crust.

This recipe seems to have sparked more people’s imagination and enthusiasm than any other from the cookbook contest! Maybe there should be a special prize for the top recipe. This one gets my vote!

peggy
peggy
6 years 10 months ago

ok, one batch just out of the oven: plantain/coconut/garam masala
still baking: thai curry coconut shrimp, and chocolate/hazelnut (added blueberries to one ramekin)
judging from aromas, 2 thumbs up & a happy tummy.
All made with coconut milk & coconut oil instead of butter, and a tablespoon coconut flour. Used red thai curry paste, grated ginger & a smidge of sambal oelek with baby shrimps. Chocolate one I added a little vanilla, nutmeg, cardamon & hazelnut flour/meal.

peggy
peggy
6 years 10 months ago

I’m *evil*… I think the chocolate ones (made in custard dishes) would be great “bases” for strawberry shortcake. Just top with berries & cream. just a thought

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