Curried Chicken Muffins Recipe (Savory Muffins)
Curried chicken muffins recipe: Cook onions with chicken and curry paste, then fold the filling into a simple batter made with self-raising flour, egg, lemon juice, and fresh coriander. The steps are quick and clear, and you can serve these savory muffins warm or at room temperature for lunchboxes or snack time.
Ingredients
1. For the filling
2. For the batter
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 180°C/350°F. Lightly oil a muffin tin or line it with paper cases.
Soften the onions
Cook the diced onions in a nonstick pan over medium heat for 3–5 minutes, stirring until they start to soften.
Cook the chicken and curry
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.
Mix the batter
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.
Fold in coriander and filling
Add the chopped coriander, then fold in the warm (not piping hot) chicken-onion mixture. Mix only until combined so the muffins stay tender.
Fill the muffin cups
Spoon the mixture evenly into the muffin tin, leaving a little space at the top for rising.
Bake
Bake for 25–30 minutes, until the tops are lightly browned and the centers feel set.
Cool briefly and serve
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.