Chicken Curry Clafouti
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 45 min | Yield: 1 Clafouti |
From Mark's Daily Apple 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.
Ingredients
- 6 egg
- 4 cups Boneless, Skinless Chicken Breast
- 3/4 cup Coconut Milk Unsweetened/first Pressing
- 2 tbsp Spicy Curry Powder
- 1 cup Peppers, Sweet, Red
Directions
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.