Curried Chicken Muffins Recipe (Savory Muffins)

Heat the oven to 180°C/350°F. Lightly oil a muffin tin or line it with paper cases.

Cook the diced onions in a nonstick pan over medium heat for 3–5 minutes, stirring until they start to soften.

Add the chicken pieces and cook until the outside turns opaque. Stir in the curry paste and cook for 1–2 minutes more, just to wake up the spices. Take off the heat and let it cool slightly.

In a bowl, combine the self-raising flour and egg. Pour in the lemon juice and stir until you have a thick batter. If it looks too stiff, loosen it with 2–3 tablespoons water or milk.

Add the chopped coriander, then fold in the warm (not piping hot) chicken-onion mixture. Mix only until combined so the muffins stay tender.

Spoon the mixture evenly into the muffin tin, leaving a little space at the top for rising.

Bake for 25–30 minutes, until the tops are lightly browned and the centers feel set.

Rest in the tin for 5 minutes, then transfer to a rack. Serve warm or at room temperature; a simple yogurt dip works well on the side.