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Curry Chicken Clafouti
Modified from the Primal Blueprint Reader Created Cookbook, submitted by Katie Hudgens.
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.
CrossFit Monrovia Says, “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.
▪ 6 eggs
▪ 5 tablespoons coconut oil plus 1 tsp to grease pan
▪ 3/4 coconut milk
▪ 4 cups cooked, chopped chicken
▪ 3 tablespoons curry paste, or to taste
▪ Salt & Pepper to taste
Preheat oven to 400°F. Grease a 10” round or 13×9” baking dish. Whisk together eggs, oil and coconut milk until frothy. Mix in chicken and spices and pour into baking dish. Bake about 45 minutes or until top is golden brown and puffy.
Serve with steamed veggies.