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Print this Recipe    Curry Chicken

Curried Chicken Muffins
makes 12

2 Tbsp vegetable oil
3 medium onions, thickly sliced
3 chicken thigh fillets (200 grams), chopped
2 Tbsp 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 Tbsp lemon juice
2 tablespoons fresh coriander (cilantro) leaves, chopped

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, 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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