Curried Chicken Muffins

Recipe by Alma796
READY IN: 1hr 30mins
YIELD: 12 muffins




  • Preheat oven to 190 C (380F). Grease a 12 hole muffin tin with butter and oil.
  • 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.
  • 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.
  • Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
  • Heat the pan again and add a little bit of oil and the chicken.
  • 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.
  • Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
  • Sift flour into a large bowl from a good height to aerate it well.
  • Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
  • Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
  • Bake in preheated oven for 15-20 minutes until risen and golden.
  • Allow to cool completely.
  • Good picnic food.
  • Enjoy!