Name: Curried chicken muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 1 tablespoon vegetable oil; 1 small_piece (80g) onion, finely chopped; 3 (330g) chicken thigh fillets, finely chopped; 2 tablespoon madras curry paste; 1 cup (250ml) plain yogurt; 2 1/4 cup (335g) self-raising flour; 1/2 cup (125ml) vegetable oil, extra; 2 eggs, lightly beaten; 2 tablespoon lemon juice; 2 tablespoon fresh coriander leaves, chopped; ground hot paprika

Ingredients

1 tablespoon vegetable oil

1 small_piece (80g) onion, finely chopped

3 (330g) chicken thigh fillets, finely chopped

2 tablespoon madras curry paste

1 cup (250ml) plain yogurt

2 1/4 cup (335g) self-raising flour

1/2 cup (125ml) vegetable oil, extra

2 eggs, lightly beaten

2 tablespoon lemon juice

2 tablespoon fresh coriander leaves, chopped

ground hot paprika

Method

1.Preheat oven 200°C (180°C fan forced). Grease 12 hole (1/3 cup/80ml capacity) muffin pan.

2.Heat oil in pan, add onion, cook, stirring, until onion is soft. Add chicken, cook, stirring, until chicken is just tender. Stir in curry paste, remove from heat, stir in yogurt, cool.

3.Sift flour into large bowl, stir in chicken mixture, extra oil, eggs, juice and coriander.

4.Spoon mixture into prepared pan, sprinkle with a little paprika. Bake in moderately hot oven about 20 minutes.

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Ingredients

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