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

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.


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. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. But I have a question. I live alone, so I have only one mouth to feed. How to handle leftovers? What is the best method to reheat it? (Although I’m sure some versions would be good cold, to me curry just screams warmth.) Any suggestions, anyone? Thanks!

    Sally wrote on October 29th, 2010
  9. So I just made this, with bacon instead and all I can say is – BLISS. :0)

    Dino Babe wrote on November 16th, 2010
  10. I made my own version of this yesterday at 5am! :)
    I used pumpkin and sweet potato. It was great! Thanks for posting this:)

    Now I want to make another one!

    Kim wrote on July 30th, 2011
  11. I followed the recipe with three exceptions: 1) I only had 1 Tbsp of curry powder left so I used that, plus 1/2 Tbsp cumin and 1/2 Tbsp Turmeric; 2) I used an immersion blender instead of a whisk; 3) It looked done at about 34 minutes so I took it out then.

    It was good! The top of it was more of a brown film than an airy crust, so next time I think I will follow others’ suggestions to bring the heat down to 350 degrees.

    I did not have left over chicken so cooked some specifically for this recipe. Someone asked about this so I figured I’d say how I cooked my chicken: I brined it in saltwater for about an hour; seasoned it with salt, pepper, and garlic powder; then cooked it at 400 degrees for 20 minutes. That will get the chicken very close to “done,” then it will cook the rest of the way in the clafouti.

    Katrina wrote on July 31st, 2011
  12. I made this, but I added crispy bacon that I had cooked earlier in the day and spinach. It was probably one of the top ten most awesome things I’ve ever put in my mouth.

    Robert L wrote on September 26th, 2011
  13. Wow – I just found this, looks fantastic!

    Meagan wrote on November 19th, 2011
  14. I made this just like the recipe called for, (with heavy cream instead of the coconut). It REALLY was flaky buttery awesomeness, but the curry flavor was pretty bleh to me. Has anyone else made this with other savory spice blends? Because I know this has potential, but the curry doesn’t do it!

    Also I loved how freaking fast and easy this was to throw together. No extensive chopping or sauteeing, just mix and bake!

    Ali wrote on March 14th, 2012
  15. I made this this morning, wow….so good. I fried up 1 chopped up chorizo, dotted halved cherry tomatoes through it and snipped some chives on the top. Mine was probably ready in about 25 minutes (fan forced oven). This will be a staple in our house…am wondering how it would work with yoghurt instead of cream also.

    Simone wrote on April 5th, 2012
  16. Waw, this was made for me today and tonight I have the recipe. Thank you!

    Linden wrote on April 6th, 2012
  17. Eh, this is really a crustless quiche or ingredients-stirred-in omelet, not a clafouti. And a rather bland one, at that.

    I suppose labeling it with a somewhat exotic word makes it seem more exciting.

    Rather than a single note of curry, I’d use Indian-spiced ghee.

    Also would add more ingredients.

    secret agent girl wrote on August 8th, 2012
  18. I tried this exactly and it was delicious! Thanks so much for sharing. I am trying it again with barbacoa pork to see how that comes out.

    Pax wrote on October 21st, 2014
  19. Wow! Tried it with coconut oil instead of butter, another good swig of truffle infused olive oil, smoky bacon, leftover chicken, kale and swiss brown mushrooms. Dinner just got super exciting at my house. Thanks for the recipe!

    Ha wrote on October 27th, 2014

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