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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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140 Comments on "Chicken Curry Clafouti"

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Mike
Mike
6 years 3 months ago

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

Charm
Charm
6 years 3 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 3 months ago

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

Emily
Emily
6 years 3 months ago

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

Brianna
Brianna
6 years 2 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 3 months ago

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

Bret M.
6 years 3 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 3 months ago

Yessssssssss I can’t wait to eat this!

ToddBS
ToddBS
6 years 3 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 3 months ago

This seriously looks yum!

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[…] Original post by Worker Bee […]

Primal Toad
6 years 3 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 3 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?

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[…] Chicken Curry Clafouti | Mark's Daily Apple […]

norcalgal
norcalgal
6 years 3 months ago

making this 2nite!

Oliver
Oliver
6 years 3 months ago

Mmmmmmmm

Jeff
Jeff
6 years 3 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 3 months ago

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

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Sarah
Sarah
6 years 3 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 3 months ago

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

unchatenfrance
unchatenfrance
6 years 3 months ago

Wow, so delicious and simple!

Grol
Grol
6 years 3 months ago

I’m going straight for the berries!

Primal K@
6 years 3 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 3 months ago

Just Excellent!

Mountain Dew
Mountain Dew
6 years 3 months ago

nom nom nom nom!

Samantha Moore
Samantha Moore
6 years 3 months ago

That looks good!!

mike
mike
6 years 3 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 3 months ago

where can I find the recipe for the pastry?

Sasha
Sasha
6 years 3 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 3 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 3 months ago

I’m soooooo making this tomorrow!!

Page
Page
6 years 3 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 3 months ago

Made this with spatchcocked chicken leftovers. Delish.

Kimberly
Kimberly
6 years 3 months ago

Perfect lunch idea 🙂 Thanks!

peggy
peggy
6 years 3 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 3 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 3 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 3 months ago

Why?

BenK
6 years 3 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 3 months ago

sounds good to me.

dadof6
dadof6
6 years 3 months ago

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

Jilliganis
Jilliganis
6 years 3 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 3 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 3 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 3 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 3 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 3 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 3 months ago

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

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6 years 3 months ago

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Anna
6 years 3 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 3 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.

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[…] Chicken Curry Clafouti | M&#1072rk's Daily Apple […]

Samantha Moore
Samantha Moore
6 years 3 months ago

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

D.
D.
6 years 3 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 »
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kathy
6 years 3 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 3 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….

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