Curried Chicken Muffins

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 2 tablespoons vegetable oil
• 3 medium onions, thickly sliced
• 3 chicken thigh fillets, chopped (200 grams)
• 2 tablespoons curry paste (i use vindaloo)
• 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 leaves, chopped (cilantro)

Recipe

• 1 preheat oven to 190 c (380f). grease a 12 hole muffin tin with butter and oil.
• 2 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.
• 3 cook but don't brown them, adding a splash of water helps (you want them to stay looking for effect - so they say), takes 5-10 minutes.
• 4 put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
• 5 heat the pan again and add a little bit of oil and the chicken.
• 6 stir until it begins to turn and then add the curry paste. cook slightly, adding a splash of water to speed up the process.
• 7 cook for a further minute then remove from the heat and stir in the yoghurt. let it cool slightly.
• 8 sift flour into a large bowl from a good height to aerate it well.
• 9 add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
• 10 spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
• 11 bake in preheated oven for 15-20 minutes until risen and golden.
• 12 allow to cool completely.
• 13 good picnic food.
• 14 enjoy!