Curried Chicken Dutch Baby

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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: 8
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

Nutrition

Calories: 1195kcal | Carbohydrates: 55g | Protein: 61g | Fat: 81g | Saturated Fat: 32g | Cholesterol: 543mg | Sodium: 681mg | Potassium: 1050mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4250IU | Vitamin C: 57mg | Calcium: 380mg | Iron: 8mg
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