Sunday, June 13, 2010

Chicken Curry Clafouti

This is what the Clafouti looked like in the online recipe:

And this is the one we made:

The edges in ours didn't puff up quite as much, but we also used a much deeper pan. We used my mom's new Le Creuset dutch oven, which worked great. We ate the Clafouti for breakfast and it was delicious, more delicate and flavorful than a regular quiche.


 6 eggs
 6 tablespoons melted butter cooled to room temp. + 1 pat for greasing pan
 3/4 cup coconut milk
 4 cups cooked, chopped chicken
 2 tablespoons curry spice
 Salt & Pepper 1 tsp each


Preheat oven to 400° F.
Butter a 10” round or 13×9” baking dish.
Whisk together eggs, butter & coconut milk until frothy.
Mix in chicken and spices and pour into baking dish.

Bake about 30-45 minutes or until top is golden brown and puffy. We cooked it for 45 minutes, I think it would cook more quickly at lower altitude. (We cooked this in Aspen)

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