Under duress (hahahaha!), here comes the recipe for the chicken, pea and curry loaf which I found in a French magazine called Marmiton.
Very simple, very yummy…
200g leftover roast chicken, cut into small pieces
3 cherry tomatoes
100g green peas
a few basil leaves, chopped
180g plain flour
15g baking powder
3 tbls olive oil
1 tbls curry powder
salt and pepper
- Preheat oven to 180°C (160°C fan forced). Beat the eggs in a big bowl with the yogurt and the olive oil. Add sifted flour and baking powder, salt, pepper and curry powder. Mix well. Add the chicken, peas and basil.
- Pour the mixture into a loaf cake tin, lined with baking paper. Push the cherry tomatoes halfway in the dough.
- Bake for 35 to 40 minutes.
15g of baking powder seems quite precise, but the French recipe says 1 packet of baking powder (the brand I use is RUF, available in delis).
Same for the yogurt, it says 1 yogurt and in France they are smaller than the 200g we get here in Australia. And I used Greek yogurt. It’s not really a pouring mixture, more one you have to press in the tin.
I forgot to put the tomatoes in…
Better eaten within 2 days, otherwise keep in the fridge or freeze and toast.