For the dough
3 boneless and skinless chicken breasts (800 g)
100 g of bacon, cut into strips
1 medium onion, chopped into pieces
4 cloves of garlic
1/4 cup of parsley leaves
4 eggs
1/2 cup of grated Parmesan cheese (60 g)
1/2 teaspoon of salt or to taste
Oil for greasing
For the sauce
1 medium onion, finely chopped
1/4 cup of butter (50 g)
1/4 cup of all-purpose flour (30 g)
1/2 cup of coconut milk (120 ml)
1 teaspoon of grated ginger
1 tablespoon of curry powder
1 cup of chicken broth (240 ml)
For the dough
3 boneless and skinless chicken breasts (800 g)
100 g of bacon, cut into strips
1 medium onion, chopped into pieces
4 cloves of garlic
1/4 cup of parsley leaves
4 eggs
1/2 cup of grated Parmesan cheese (60 g)
1/2 teaspoon of salt or to taste
Oil for greasing
For the sauce
1 medium onion, finely chopped
1/4 cup of butter (50 g)
1/4 cup of all-purpose flour (30 g)
1/2 cup of coconut milk (120 ml)
1 teaspoon of grated ginger
1 tablespoon of curry powder
1 cup of chicken broth (240 ml)
Preheat the oven to 400°F (200°C)
Prepare the dough: blend all ingredients in a processor until uniform
Grease a 12.5 cm x 30.5 cm cake pan with oil
Pour the dough into the prepared pan and bake for about 40 minutes or until, when testing with a toothpick, it does not release liquid
Remove from the oven, let cool for 10 minutes, then unmold
Prepare the sauce: in a medium saucepan, combine the onion and butter over high heat
Cook until the onion is softened
Add the flour and cook until golden brown
Gradually add the coconut milk, whisking constantly, until smooth
Add the ginger, curry powder, and chicken broth, reduce heat, and simmer until creamy
Cut the cake into 12 slices and serve with the sauce
270 calories per slice
