On-The-Go Curried Chicken

On-The-Go Curried Chicken

Directions: 15 minutes
Cook time: 25 minutes
Servings: 12 muffins
Allergens: Eggs, Milk, Wheat and triticale,
BBQ Plan ahead

Ingredients

  • 15 ml (1 Tbsp) canola oil
  • ½ onion, finely chopped
  • 400 g or about 2 chicken breast halves, diced
  • 5 ml (1 tsp) curry powder
  • 375 ml (1 ½ cup) whole wheat flour
  • 5 ml (1 tsp) baking powder
  • Pinch of salt
  • 1 egg
  • 125 ml (½ cup) canola oil
  • 60 ml (¼ cup) sugar
  • 125 ml (½ cup) milk
  • 1 apple, grated
  • 2 green onions, chopped
  • 60 ml (¼ cup) fresh coriander, chopped

Equipment

  • Muffin tin
  • Skillet
  • 2 medium bowls
  • Whisk

Directions

  1. Preheat oven to 350°F (180°C) with rack in middle position.
  2. Grease a muffin tin and dust with flour. Set aside.
  3. In a skillet, heat oil on medium high and fry the green onions.
  4. Add diced chicken and curry powder and fry until the chicken is cooked through. Set aside to cool.
  5. In a medium bowl, combine flour, baking powder, and salt.
  6. In another medium bowl, beat egg using a whisk ,and add all the other ingredients. Blend well.
  7. Fill the muffin pan with a small scoop of this mix (10–15 ml).
  8. Then add a layer of the curried chicken mix and top with the rest of the egg and flour mix.
  9. Bake 20 to 25 minutes or until muffins are golden brown.

Tips

Equipment

  • Cook the chicken on the BBQ to give it a different flavour. Cut it into cubes when it is cooked and has cooled down.
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