Chicken curry and coriander loaf

Chicken curry and coriander savoury loaf recipe! And Paris Cake Tour no.4!

11 comments
Glutenfree cakes and treats, Savoury cakes and snacks

Savoury loaf cakes are common in France and if you google ‘cakes salés‘ you can see a whole variety of them, all amazing.  They’re perfect for snacks, light meals, picnics and party food.  I’ve been taking slices for my packed lunch at work and it cheers me right up between classes – along with the funny things the children get up to!  Some slices also went on a couple of climbing trips and a friend exclaimed:  ‘It’s like a dish in loaf form!’  You can see the beauty of this invention.  Craving a curry?  Have a slice of this cake!! 🙂  Two other climbing companions were perturbed by the use of the word ‘cake’, pointing out that if you’re not French this can lead to false expectations.  So I’m calling it a loaf.  Please expect a savoury bread-like cake or cake-like bread that tastes delicious!  Easy to make and easy to eat.  Hurray for chicken curry and coriander savoury loaf! 🙂

Chicken curry and coriander loaf

Chicken curry and coriander loaf

RECIPE

It’s a really easy cake to make and however it comes out it’s super tasty.  Some earlier prototypes were darker (with a little more curry powder) and delicious too.

Chicken curry and coriander loaf cake

Chicken curry and coriander loaf cake

The recipe here’s based on the ‘cake au poulet, curry et coriandre’ in the French Tranche de Cake book.  I’ve adapted it slightly by adding a little oil and made it gluten-free by using my usual Doves Farm self-raising glutenfree flour but you can use standard all-purpose flour as in the original recipe.

  • 1 free-range chicken breast (about 230g/8oz), cut into pieces (about 2-2.5cm/0.75-1in)
  • a small handful fresh coriander, roughly chopped or cut with scissors (about 1/3 cup)
  • 3 medium-sized/large free-range eggs (178-180g/ml)
  • 180g/3/4 cup + 2 tbsp + 1 tsp gluten-free flour (I used Doves Farm self-raising flour) or plain/all-purpose flour
  • 9g glutenfree baking powder (3 and 1/2 tsp) or standard baking powder (2 tsp)
  • 1 tablespoon olive oil (or other oil)
  • 100ml/g coconut milk (canned)
  • 1 tablespoon curry powder (I used masala curry powder)

Chicken curry and coriander loaf illustrated recipe

Eating and storing

This cake is delicious fresh from the oven or warm.  It’s also lovely later and the day after, stored in airtight tupperware in the fridge.  It freezes very well (wrap separate slices tightly in plastic film).  So handy.  Even to take hiking or rock-climbing!  The other slices of cake are salmon, redcurrant and dill by the way.

Paris cake tour no. 4

If you go to Paris you’ll see some lovely loaf cakes on show and loads of other wonderful treats.  This cake tour takes you to the trendy Canal Saint Martin area.  You can have a lovely walk along the canal and also eat some delicious pâtisserie!

Cake tour no 4

And if you can’t make it to Paris, Yann Couvreur has an amazing French recipe book la pâtisserie he just published so you could make your own!  By the way, Paris cake tour no.3 is coming in the next post because it goes better with the content there!!  In fact I need to work on that post now because there’s a deadline…  so I’ll leave you with slices of this amazingly tasty chicken curry and coriander loaf!

Chicken curry and coriander loaf

Chicken curry and coriander loaf

Farewell dear reader and hope you and your taste buds have a lovely yummy weekend!  Happy easy baking and eating! 🙂 Lili x

 

 

 

 

 

 

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Posted by

Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

11 thoughts on “Chicken curry and coriander savoury loaf recipe! And Paris Cake Tour no.4!”

  1. My taste buds have just had lunch, dear Lili or I wouldn’t be reading your post. This looks like an easy bake. I’m going to try it. If I don’t want to make it gluten free, can I use the same amount of flour?

    Liked by 1 person

    • Hello Mary! Ooh how nice you’re thinking of making it! 😍 Yes, it’s very easy and fast to make. The original recipe uses the same quantity of flour using plain/all-purpose – 180g (this is 1 and 1/2 cups less 1 tbsp and 1 tsp). Also, don’t add the tablespoon of oil unless you see you need a looser mixture (it should be quite fluid but not runny) – it’s quite a forgiving and flexible loaf. Would love to know how it goes. 🙂

      Liked by 1 person

    • You’re very welcome and thank you for the inspiration too! 😍 In the book there are lots of vegetarian ones, with olives, courgettes, or goats cheese or red and green peppers. I’m also tempted to make one. I’m sure you have some lovely ideas for your loaf! Would love to see it! 🙂

      Liked by 1 person

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