Eggs, butter, chicken and curry powder…need I say more? This chicken curry egg bake is out of this world delicious and a great recipe for any meal of the day.
This egg dish has a beautiful presentation when it first comes out of the oven. It’s puffy and soufflé-like, but then quickly deflates. I recommend serving it with steamed or sautéed leafy greens, but feel free to serve it with whatever veggie you like. Avocado on top is great too.
Enjoy!
Chicken Curry Egg Bake
Ingredients:
- 1 lb cooked boneless skinless chicken breasts, shredded
- 6 eggs, preferably pasture-raised
- 3/4 cup full-fat coconut milk
- 6 Tbsp grass-fed butter, melted & cooled to room temp (plus extra for greasing pan & sautéing leek)
- 1 leek, chopped (or yellow onion)
- 2 Tbsp curry powder
- Sea salt and pepper, to taste
- Chives for garnish, optional
Directions:
- Preheat oven to 400 degrees. Grease a 10-inch pie pan or 2-quart casserole dish.
- Melt a little butter over medium heat in a medium-sized skillet. Add leek and sauté for a few minutes, until softened. Remove from heat and set aside to cool.
- In a large bowl, whisk together the eggs, melted butter, and coconut milk until frothy. Next, add the shredded chicken, sautéed leek, curry powder, and sea salt and pepper. Mix well.
- Pour into the greased casserole dish or pie pan. Bake in the oven for 40-45 minutes or until golden brown and puffy.
- Serve with vegetable of choice and garnish with chopped chives, if using.
Yields: 4 entree-sized servings
Yum yum yum!! Have you ever tried using almond milk instead of coconut for this type of “quiche” dish? I have a boat load of almond milk at home that I wouldn’t mind using.
No, I haven’t. It’d probably work fine, but I’d recommend using less since it’s not as thick. Watery egg dishes = gross!
This is in the oven right now for the rest of this week’s lunches. It’s the 3rd time I’ve made it. LOVE it!! I use a diced red pepper in place of the leek. Thank so much for the recipe!
Wonderful and nice with the addition of the red pepper! I absolutely love this recipe too and your comment reminded me that I haven’t made it in a long time! I’m so glad you enjoy it, Kim!
Sounds delicious. Do you think a sweet element like cranberries would help? And does this taste like scrambled eggs or different? Thanks!
This dish is really delicious as is and I don’t recommend adding cranberries (interesting thought though). Personally, I don’t think cranberries would taste good in this anyway, but if you think it sounds good and want to experiment with it, go for it! This has more flavor than plain scrambled eggs and is a little bit different texture. It’s kinda like a frittata, but fluffier. It’s full of flavor from the curry, butter, and leek, and the shredded chicken adds some nice texture. Hope that helps!
Thanks so much for replying. One last question: I take it this dish is best served straight from the oven. What if it comes to room temperature? Will it still taste good? I ask because I plan to take to to my friend’s for thanksgiving and am wondering if I should bake it at her house or bake it and take it with me?
Yes, it is best served straight from the oven, but is still delicious reheated. It’s puffed up when it first comes out of the oven, but this dissipates once it’s cooled. Regardless, it’s best eaten warm versus room temp, even if you do need to reheat it. If there’s room in your friend’s oven on Thanksgiving to bake it, I’d recommend doing it there, but it’s no big deal if you bake it ahead of time.
Thanks so much. Appreciate your getting back so promptly. Will let you know how it turned out. Happy Thanksgiving to you and your family!
Made this with 4 TB butter (to cut some of the saturated fat) and using leftover chicken curry. Was delicious and making it again tonight!
So glad you enjoyed it and found a way to make it work better for you! Thanks for sharing!
Hi there, I am a lifelong vegetarian having to introduce meat into my diet due to my Methane SIBO. I have a really obvious question but just want to check – do I cook the chicken and shred it then add it already cooked to the mixture? I am nearly certain this is the case – this will be my first time eating chicken so I have no idea how to cook it yet.
Thank you so much, I make 2 of your zucchini loaves per week (I use only 1/4 cup coconut flour) for my avocado “toast”. I use ghee (I need the fat, I am down to 92 pounds). Your recipes are so clean and easy, thank you for sharing.
Hi Lynn, thanks for reaching out! Yes, as stated in the ingredients, use cooked chicken. Then, shred it after it’s been cooked and add to the mixture. Just like you said and your understanding is correct! An easy way to cook the chicken is to poach it. Add it to a pot of water with some sea salt and pepper (make sure the chicken is completely covered by the water). Bring to a boil, then reduce to a simmer and cook uncovered for 6 minutes. Then, turn off the heat, cover with a lid and let sit for 16 minutes. Once done, remove from the pot and set aside to cool. Alternatively, you could buy a rotisserie chicken, which is already cooked, of course. You’ll have to handle pulling the meat off the bones and removing the skin though. The first time I ate chicken after being a vegetarian for a long time (while going through my SIBO healing) was with a rotisserie chicken. I had my husband (then boyfriend) cut me slices because I didn’t want to do so on my own yet!
Meanwhile, thank you so much for your kind words and sharing your appreciation for my recipes! I’m so happy to hear you enjoy them! Also, I love the idea of using my zucchini bread for avocado “toast.” That’s brilliant!