CURRIED CHICKEN MUFFINS (
A wonderful recipe from Burke’s Backyard. Curried Chicken Muffins – tastes good in lunch boxes or picnic. “The muffins’ taste was quite unusual but very yummy”. “These are sooo delicious!”
– makes 12
Ingredients:
2 Tablespoons vegetable oil
3 medium onions, thickly sliced (I used only 2 onions and I think it was quite enough!)
3 chicken thigh fillets, chopped (200 grams)
2 tablespoons curry paste (I use Vindaloo) – try tandoori curry powder instead of paste
1 cup natural yoghurt
2.25 cups SR
.5 cup vegetable oil, extra
2 eggs, lightly beaten
2 tablespoons lemon juice
2 tablespoons fresh coriander leaves, chopped (cilantro) – more if liked
1 scant tsp of salt (opt)
- Preheat oven to 190 C (FF?). 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 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.