Curried Chicken Muffins
Think you've tried every kind of muffin? Not by a long shot. This muffin recipe is made with curried chicken in order to give it a flavor unlike any muffin you've ever had. If you just love curry and would love to start your day with curry then make these right now!
Cooking Time30 min
Ingredients
- 2 teaspoons vegetable oil
- 3 medium onions, thickly sliced
- 3 chicken thigh fillets (200 grams), chopped
- 2 tablespoons curry paste of your choice
- 1 cup natural yoghurt
- 2 1/4 cups self raising flour
- 1/2 cup vegetable oil, extra
- 2 eggs, lightly beaten
- 2 tablespoons lemon juice
- 2 tablespoons fresh coriander (cilantro) leaves, chopped
Instructions
- Preheat oven to 190 degrees C (380 degrees F).
- 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, 5-10 minutes. Let cool.
- Chop 1/4 of them and put aside. 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 rings on top by gently pressing in.
- Bake in preheated oven for 15-20 minutes until risen and golden. Allow to cool completely.
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