Name: Curried Chicken Dutch Baby
Prep time: 5 min
Cook time: 30 min
Ingredients: 3 cloves garlic; 3 tbsp peach preserves; 2 tbsp red curry paste; 2 tsp curry powder; 2 tsp cumin; 2 tbsp fresh oregano (washed, dried and chopped); 2 tbsp olive oil; 1/4 cup orange juice; 1 3/4 cup buttermilk; 1 tbsp fresh ginger (peeled and minced); 8 chicken thighs (boneless and skinless); 4 rings pineapple; 1 red pepper (large, rinsed and thinly sliced); 2 oz honey goat cheese; 5 oz spring mix; 1 cup all purpose flour; 1 cup milk; 6 eggs; 2 tsp dried thyme; 6 tbsp butter (5 melted); 1 tbsp corn starch; 2 oz honey goat cheese

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Spicy, sweet, savory. This ticks all the boxes when you’re craving comfort food.

Curried Chicken Dutch Baby

What's better than spicy curry? Spicy curry tucked in a savory dutch baby and topped with goat cheese.

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Prep Time: 5 minutes

Cook Time: 30 minutes

Marinating Time: 30 minutes

Course: Main Course

Cuisine: Fusion

Keyword: buttermilk, cumin, curry, dutch baby, garlic, goat cheese, peach preserves, pineapple

Servings:

Calories: 1195kcal

Equipment

Ingredients

Curry Ingredients

3 cloves garlic
3 tbsp peach preserves
2 tbsp red curry paste
2 tsp curry powder
2 tsp cumin
2 tbsp fresh oregano washed, dried and chopped
2 tbsp olive oil
1/4 cup orange juice
1 3/4 cup buttermilk
1 tbsp fresh ginger peeled and minced

Chicken

8 chicken thighs boneless and skinless
4 rings pineapple
1 red pepper large, rinsed and thinly sliced
2 oz honey goat cheese
5 oz spring mix

Dutch Baby Ingredients

1 cup all purpose flour
1 cup milk
6 eggs
2 tsp dried thyme
6 tbsp butter 5 melted
1 tbsp corn starch
2 oz honey goat cheese

US Customary - Metric

Instructions

In a blender, blend together garlic, peach preserves, red curry paste, curry powder, cumin, fresh oregano, olive oil, orange juice and 1 cup of buttermilk. Wash and dry blender for use with dutch baby.
Pour over chicken (reserving 3/4 of a cup for basting) and let sit for 30 minutes
While the chicken in marinating, grill peppers and pineapple on a mat until soft (about 10 minutes)
Grill chicken on high heat for 3 minutes on each side for a good sear and then about another 4 minutes per side, flipping with tongs every 2 minutes.
Put cast iron pan into oven and heat oven to 450°
In a blender, blend together milk, eggs, thyme and 2 ounces of goat cheese until combined. Add flour and corn starch and 5 tbsp of melted butter blend again until airy and fluffy. About 1 minute on high speed should do it
Once the oven has reached 450, add the last tablespoon of unmelted butter. Pour in the batter immediately and cook for 20 minutes at 450°
While the dutch baby is cooking, shred the chicken and set aside.
Once the dutch baby is done (the sides will start pulling away from the pan), remove from oven and set on top of stove
Add spring mix then the red pepper
Then layer the pineapple, shredded chicken and top with remaining 2 ounces of goat cheese