Chicken Curry Clafouti
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.
Grab The Primal Blueprint Cookbook Today and Receive Free S&H and a Free Primal Blueprint Poster
Posted By: Worker Bee
Oh my this looks so good. I think I’ll make it tonight.
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!!
I will have to try this sometime,looks really tasty!
OH MAN this looks incredible. Can I sub something for the butter? Like bacon fat?
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.
Love anything with eggs in it, and this looks and sounds fantastic.
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.
Yessssssssss I can’t wait to eat this!
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.
This seriously looks yum!
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
THIS looks so easy to make! What could be better than a super-fast, primal way to use up your leftover roast chicken?
making this 2nite!
Mmmmmmmm
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.
mine in a 9X13 pan was done in 25 minutes.
Mmmm, perfect timing! Just had a chicken for lunch and didn’t know what to do with the leftovers
Yummy. I love anything w/ eggs! Thanks for the tips.
Wow, so delicious and simple!
I’m going straight for the berries!
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.
Just Excellent!
nom nom nom nom!
That looks good!!
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
where can I find the recipe for the pastry?
I’m so glad you reminded me of clafouti. Haven’t made it in ages. I remember making dessert clafouti — cherry and pear. Yum.
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.
I’m soooooo making this tomorrow!!
@ 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.
Made this with spatchcocked chicken leftovers. Delish.
Perfect lunch idea
Thanks!
thanks for the idea(s)! Think I’ll spatchcock a chicken & clafouti the leftovers! or maybe a blueberry coconut clafouti for Sunday morning??