Heart Healthy Chicken Curry Muffins
Start your day off right with this unique muffin flavor. If you love curry so much that you need that spicy jolt early in the morning then go ahead and appease those crazy tastes of yours. This easy curry chicken recipe makes a dozen muffins so share with friends!
Cooking Time30 min
Ingredients
- 2 teaspoons light vegetable oil
- 3 medium onions, thickly sliced
- 3 chicken thigh fillets chopped
- 2 tablespoons curry paste of your choice
- 1 cup natural low fat yogurt
- 2 1/4 cups self raising wheat flour
- 1/2 cup light vegetable oil, extra
- 2 small 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 muffin tin with fat free cooking spray and light 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 yogurt. 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 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.
