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

    Samantha Moore wrote on June 7th, 2010
  2. 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 of half & half. Added a touch of nutmeg to the batter, too. Oh, boy, it was so good! Thanks for the recipe.

    D. wrote on June 7th, 2010
  3. 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!

    kathy wrote on June 7th, 2010
  4. 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….

    Shauna wrote on June 7th, 2010
  5. 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 :-).

    Andrea / True Nourishment wrote on June 7th, 2010
  6. 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)

    Peggy wrote on June 7th, 2010
    • I like that muffin tin idea.

      I wonder how these freeze? Anybody try that?

      Page wrote on June 7th, 2010
  7. 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!! :)

    Katie wrote on June 7th, 2010
    • 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!

      Nick wrote on August 22nd, 2010
  8. 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.

    Aaron Blaisdell wrote on June 7th, 2010
  9. 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.

    Jenna wrote on June 7th, 2010
  10. 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.

    Rhonda wrote on June 7th, 2010
    • 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!

      Peggy wrote on June 8th, 2010
      • 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!

        Aaron Blaisdell wrote on June 8th, 2010
        • 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 wrote on June 8th, 2010
        • 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

          peggy wrote on June 9th, 2010
  11. I made this last night with fresh blueberries, lots of cinnamon, and a couple of tablespoons of raw honey instead of the chicken curry ingredients, and little bit of fresh made whipped cream on top to serve. It was delicious! I think next time I am going to try and add walnuts, cinnamon, and mashed banana to the mix and make something that resembles banana bread. Or maybe omit the walnuts and make it more like a banana cream custard…the possibilities are endless! Thanks for the recipe!

    dantheman wrote on June 8th, 2010
  12. Mine didn’t rise the way I hoped–I really wanted that crispy looking edge. I used whipping cream because that is all I could find–that’s the same as heavy cream, right? I think I probably didn’t whisk it long enough. Would it be a good idea to use an electric beater to add more volume?

    It was still good and leftovers for breakfast was a nice change from the routine. Thanks.

    Darrin Brunner wrote on June 8th, 2010
  13. I sent this to my wife thinking she could put whatever in it like a quiche, but she picked up on the pizza idea that I glossed over. She put some Italian sausage (and herbs) in the crust as suggested and it made a pretty good pizza. It wasn’t as crisp and chewy as a good pizza crust, and a fork was necessary, but the flavor was very good. The kids didn’t seem to notice anything amiss.

    John wrote on June 8th, 2010
  14. Anyone have a recommendation on how to cook that chicken before placing it in the recipe?

    Benny wrote on June 8th, 2010
  15. @Benny, I haven’t made it yet–will this weekend, but I would think left over roast chicken would be perfect–either baked at home or rotisserie chicken (organic) from the store.

    Spinner wrote on June 8th, 2010
  16. Although the concept was great I didn’t like the uncooked curry powder simply being mixed in as a flavouring – it was lacking in the depth you get from sauteeing your spices properly. I would probably make this again but use fresh herbs, chicken and chunks of camembert or brie, with a few sun dried tomatoes.

    Jo wrote on June 8th, 2010
    • True, true… I think when I make mine, I will cook the curry in a bit of butter, and then whisk the cream or coconut milk into that…

      Spinner wrote on June 9th, 2010
  17. I made this last night. I took two huge pastured chicken breasts, cut them in big chunks and boiled for 15 minutes (I did not want to wait 45-50min to bake them) and made a rough dice. Pretty much followed the recipe aside from some pureed garlic and celtic salt. Hilarity ensued when a foodie friend freaked out because apparently an actual “clafouti” in France is the basis for dessert. Of course mine did not look as pretty as the one in the pic but it was excellent, and I just had another 1/4 of the pie for leftovers. So much rich fat!

    forty2 wrote on June 8th, 2010
  18. I made this yesterday with freshly picked rhubarb and heavy cream… super summer sensation! yummmmm :)

    charlotta wrote on June 9th, 2010
  19. Went for an apple and shrimp adaptation… Worked wonderfully!

    Eric Lepine wrote on June 10th, 2010
  20. Does anyone know if almond milk can be subbed for the liquid?

    katie wrote on June 10th, 2010
    • I have tried almond milk in lieu of coconut milk, cream, 1/2 and 1/2 before. It does not bode well due to the relative lack of fat density. 1 cup of almond milk is 75% fat, but it’s only 40-50 calories, meaning that most of it is water. 1 Tbs of cream has a higher calorie count than a full cup of almond water, so it’s more conducive to baking due to density and lack of water.

      Nick wrote on August 27th, 2010
  21. To those whom tried this, how many “servings” does this make, given the quantity of ingredients above? I know “servings” is an arbitrary term here, but do your best!

    Thanks. :)

    Nick wrote on June 11th, 2010
  22. Wow, that turned out better than I thought. It is a lot more like a low density ommlette. all that butter definitely WAS worth it!

    Clack_Attack wrote on June 11th, 2010
  23. Delicious!

    400F is definitely too hot. I almost burnt it at 38 minutes.

    Mark Rose wrote on June 12th, 2010
  24. checkin’ it out. in the oven with a bit of peas.. felt it needed a vegetable? Maybe next time some potatoes and carrots too?

    Don wrote on June 13th, 2010
  25. I love curry but my wife is not a big fan. I threw in a package of dry, onion soup mix and sprinkled on some shredded, Mexican cheese mix prior to serving. Went over well and tasted pretty darn good if I do say so myself!

    Glenn wrote on June 13th, 2010
  26. ok, it’s awesome. really looking forward to the many variations! I added canned peas and some precooked butternut squash pieces. Forgot the salt and pepper and it doesn’t need it. It cooked about 40 mins and I preheated to 400 and then turned to 350 when I put it in the oven. nice golden crust – but check it early and often.

    Don wrote on June 13th, 2010
  27. OK, I made it again this weekend and added chunks of fried pork, bell pepper and onion sauteed in coconut oil. Because I’m in New Mexico I also added green chile. (I’d lose my driver’s license if I didn’t.)

    This time I used an electric mixer to get enough air into the eggs and heavy cream.

    Baked 30 minutes at about 350.

    Came out perfect.

    Darrin wrote on June 13th, 2010
  28. I made it just now with cherries although for some strange reason it failed to occur to me to add vanilla or spices. For the batter I just whipped together the butter, eggs, cream and 2 tsp honey. I had two leftover egg whites left over in the fridge so I tossed them in there as well. This resulted in a quite runny batter, however, and I had to bake it for a full 60 minutes at 350 F for it to set properly. The top didn’t burn but thanks to the honey it got wonderfully caramelized. It is incredibly addictive. Many more variations to follow!

    unchatenfrance wrote on June 15th, 2010
  29. I was just reading about Mark’s recipes, I have a recipe for bread, muffins, pancakes, etc., all made with seeds, eggs and cream, plus some other ingredients that will not spike your sugar, Went to this workshop for losing weight. It is pretty much the premise of what Mark is putting forth to the public, no carbs and sugar, But using no grains and sugar, flours, is much better. Substitutes for sugar, use Stevia and xyzitol, which is actually good for your teeth.

    ELEANOR AXEN wrote on June 15th, 2010
    • For animal lovers, be care with xylitol; it is deadly for dogs.

      Page wrote on June 15th, 2010
  30. Mark,
    Thanks for this recipe…amazing! What would be a good substitution for the butter? I am trying to get away from diary. Olive Oil? Coconut butter? Please advise.
    Thanks,
    Justin

    Justin wrote on June 17th, 2010
    • Lard.

      unchatenfrance wrote on June 17th, 2010
    • Lard sounds good. Coconut oil would probably work well too.

      Sally wrote on October 29th, 2010
  31. Made it with berries. Delicious, but next time I’d add cinnamon & vanilla. Also going to try a mushroom/cheese variation. The other ideas in this thread look good, too.

    Lazy Caveman wrote on June 18th, 2010
  32. This is an excellent recipe. I tried the traditional Curried Chicken version and then made another one with peaches, cinnamon and vanilla with cinnamon coconut cream as a topping.

    Heather wrote on June 21st, 2010
  33. Had to try it the *minute* I read it — the only chicken I had in the house was the Applewood sliced deli chicken from Whole Foods. Okay, cut that into tiny strips and mixed it in. Don’t like curry, didn’t use it. YUMMY!
    Second time, I intentionally used the Applewood deli chicken (bought some just for this!), and added some sliced mozzarella. Third time, chunked ham, mozzarella. All superb!

    Am thinking about those strawberries in the freezer…. hmmmmmmmm. Thanks Mark (and Katie!)

    p.s., I am reading “Primal Blueprint” to my husband in the car — we’re both really enjoying it! He’s FINALLY quitting soda (YAY!) (Now, on to getting him off grains! Fingers crossed!)

    Elenor wrote on June 24th, 2010
  34. Yum! I made it with berries (fresh picked) for breakfast and it was wonderful. I’ve also started doing a scaled down version on the stovetop in a cast iron skillet. Doesn’t heat the house up quite so much as the oven. I add a touch of stevia, vanilla, and whatever berries I have on hand. The young spawn loves it. She ate almost all of mine this morning. She doesn’t like it so well savory, though she didn’t mind the bacon version….

    Sue wrote on June 30th, 2010
  35. Here’s a variation I’m taking to a 4th of July party:

    A tin of sweet, frozen Canadian LOBSTER meat, tarragon and pinch of nutmeg. Sprinkle w/freshly grated Parmesan.

    Sharris wrote on July 2nd, 2010
  36. I used chopped ham and a little less than 3 TB bacon fat and kept everything else in the recipe the same, and it came out tasting delicious.

    Rachel wrote on July 5th, 2010
    • Oops, I meant I used ham instead of chicken and bacon fat instead of butter, but kept everything else the same.

      Rachel wrote on July 5th, 2010
  37. Is carob OK for PB ? I made a version & added a cup of carob powder and a handful of cherries and walnuts. It made a good cake-ish desert.

    AB wrote on July 13th, 2010
  38. 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!

    Nick wrote on August 22nd, 2010
  39. I used 3 parts half and half, 1 part cream, and added garlic to the melted butter.
    For ingredients, I used Italian sausage, 1 minced jalapeno, minced white onion, sliced black olives, and some sharp cheddar.

    I recommend whipping cream, butter, egg combo very well. I took some extra time and effort for this and it paid dividends with a very light and fluffy form!

    Nick wrote on August 30th, 2010
  40. This sounds reeeeallly good and I can’t wait to try it! I’m having a great time just thinking of all the sweet or savory combinations I might try. It’d be a good use of that grass-fed buffalo sausage in my freezer, maybe with some sun-dried tomatoes. Or peaches and raspberries. Or pineapple and coconut. Or salmon and basil…. and it goes on and on.

    Sally wrote on October 29th, 2010

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