This variation of the French cake salé | savory cake infuses the flavors of a traditional Vietnamese chicken curry into a radiantly colored loaf.
Prep Time 20mins
Cook Time 50mins
1chicken breast, deboned & skinless
1 3/4tspcurry powder
1bird's eye chili, minced
Preheat oven to 180°C (360°F)
Season the chicken breast with salt, pepper, 1/4 tsp curry powder, and a light sprinkling of some of the minced lemongrass and bird’s eye chili. Cut the chicken into bite-sized cubes and set aside.
In a mixing bowl, sift the flour with the baking powder, about ¼ tsp of salt, the remaining curry powder and turmeric. Create a well in the center of the flour mixture and add the eggs to it. Whisk the eggs into the flour, while gradually incorporating the oil and then the coconut milk into the mixture. Mix in the remaining lemongrass and bird’s eye chili and then fold in the julienned carrots and chicken breast cubes.
Brush the inside surface of a loaf cake pan (~26 x 10 x 6 cm) with vegetable oil. Pour the batter into the pan and bake for 40-50 minutes, until the surface is golden and a cake tester comes out clean. Allow to cool in the pan for about 10 minutes. Remove from the pan and let the cake continue to cool on a rack. Slice and serve warm, room temp or even cold.
For a nicely, rounded opening on the top surface of the loaf cake, lightly split the surface of the cake with the tip of a knife after 10 minutes of baking in the oven.