For the dough
3 chicken breasts, boneless and skinless (800 g)
100 g of bacon strips
1 medium onion, cut into pieces
4 cloves of garlic
1/4 cup of fresh parsley leaves
4 eggs
1/2 cup of grated Parmesan cheese (60 g)
1/2 teaspoon of salt or to taste
Olive 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 ground ginger
1 tablespoon of curry powder
1 cup of chicken broth (240 ml)
For the dough
3 chicken breasts, boneless and skinless (800 g)
100 g of bacon strips
1 medium onion, cut into pieces
4 cloves of garlic
1/4 cup of fresh parsley leaves
4 eggs
1/2 cup of grated Parmesan cheese (60 g)
1/2 teaspoon of salt or to taste
Olive 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 ground ginger
1 tablespoon of curry powder
1 cup of chicken broth (240 ml)
Preheat the oven to 400°F (quente)
Prepare the dough: process all ingredients in a food processor until well combined
Grease a 12.5 cm x 30.5 cm angel food cake pan with olive oil
Pour the dough into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean
Remove from oven, let cool for 10 minutes, and then unmold
Prepare the sauce: in a medium saucepan, cook the onion and butter over high heat until the onion is caramelized
Add the flour and whisk until lightly browned
Gradually add the coconut milk, whisking continuously until smooth and creamy
Stir in the ginger, curry powder, and chicken broth, then reduce heat and simmer until the sauce thickens
Cut the cake into 12 slices and serve with the sauce
270 calories per slice
