Curried Chicken Muffins Recipes

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

EASY CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
• Add chicken and cook until it it changes from pink to white.
• Add curry powder and cook for 2 minutes.
• Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
• Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
• Serve over rice, noodles or mashed potato!

CURRIED CHICKEN MUFFINS

Steps:

• 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, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
• Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
• 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 rigs on top by gently pressing in.
• Bake in preheated oven for 15-20 minutes until risen and golden.
• Allow to cool completely.
• Good picnic food.
• Enjoy!

CURRIED CHICKEN

Steps:

• Mix curry, garlic and onion with water. Add to pot with hot oil. Fry for about 2 minutes, then add meat. Fry for a little while. Then add pepper, chives and 1 tomato diced. Fry for a little while again and then add coconut milk. Simmer for about 20 minutes. Keep turning. Have a kettle of boiling water, and add some to pot to make gravy. Sprinkle with ground cumin.
• This meal is usually served with white rice or roti skins.

CHICKEN MUFFINS

Steps:

• Drop garlic through feed tube of processor while machine is running.
• Process until minced.
• Cut onions, carrots and chicken in chunks.
• Process in batches in processor until finely minced, about 30 seconds.
• Combine all ingredients and mix well.
• Spoon into 12 sprayed or greased muffin cups.
• Smooth the top of each muffin with a spatula.
• Bake at 350°F for 25 minutes until golden.
• These reheat and/or freeze well.
• Serve hot or at room temperature.
• Serve with salsa[bottled or homemade].
• Fat Saving Secrets: Substitute 2 pounds lean ground chicken.
• However; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
• Turkey can be used instead of chicken to reduce the fat content even more.
• Mini Chicken Muffins: Bake mixture in greased miniature muffin tins for 15 to 18 minutes.
• They're perfect as hors d'oeuvres, or to put in the kids lunch boxes.

DAIRY-FREE CHUTNEY CHICKEN CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté until seared, about 3 minutes.
• Stir in the curry powder, garlic or ginger, salt, and pepper. Sauté for 1 to 2 minutes.
• Stir in the chutney and coconut milk, and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for about 5 minutes, or until the chicken is cooked through and the flavors have come together.