Curried Chicken Muffins

READY IN: 1hr 30mins
Recipe by Alma, Perth, Western Australia

I love savoury muffins. Here's an unusual one I got off a lifestyle programme called Burke's Backyard in Australia. Curried Chicken Muffins - makes 12 - tastes good in lunch boxes

Top Review by Chef floWer

I'm not a sweet tooth so I choose to make a few savoury muffins today. The only thing I changed was I put tandoori curry powder instead of paste and I used substitute egg replacer. The muffins taste was quite unusual but very yummy. Thank you Alma.

Ingredients Nutrition

Directions

  1. Preheat oven to 190 C (380F). Grease a 12 hole muffin tin with butter and oil.
  2. Make sure to grease the top of the tin well so any mix won't stick as they rise. Heat oil in a pan and cook the onion rings over a medium heat, stirring often.
  3. Cook but DON'T brown them, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
  4. Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
  5. Heat the pan again and add a little bit of oil and the chicken.
  6. Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
  7. Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
  8. Sift flour into a large bowl from a good height to aerate it well.
  9. Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
  10. Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
  11. Bake in preheated oven for 15-20 minutes until risen and golden.
  12. Allow to cool completely.
  13. Good picnic food.
  14. Enjoy!

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