Curry chicken muffins are a delicious culinary fusion that combines the softness of a traditional muffin with the exotic and spicy flavor of curry. This dish originates from British cuisine, where muffins are a common element of breakfast and snacks, adapted here with a savory and spicy touch that reflects the influence of Indian cuisine, which is very present in the United Kingdom.
In Latin America, although there are no specific terms for this exact dish, similar versions can be found in various regions under names such as "savory chicken muffins" or "curry chicken buns," which are prepared for gatherings or picnics. Depending on the country, the curry can vary in intensity and type, adapting to local tastes, but the concept of combining spiced chicken inside a dough is popular in countries like Mexico, Colombia, and Argentina.
These savory muffins are ideal for sharing at parties or as a practical and tasty option for a lunch or snack on the go, offering a balanced combination of proteins and spices that surprise with every bite.
How to Make Curry Chicken Muffins
Preheat the oven to 190 °C (375 °F).
Grease a 12-cup muffin tin with butter and oil.
Make sure to grease the top of the tin well so the batter doesn't stick while rising.
Heat oil in a skillet and cook the onion slices over medium heat, stirring often.
Cook them but do not brown; adding a splash of water helps, it takes 5 to 10 minutes.
Set the onions aside.
3/4 will be used for the topping, chop the other 1/4.
Heat the skillet again and add a little oil and the chicken.
Stir until it begins to turn white and then add the curry paste.
Cook lightly, adding a splash of water to speed up the process.
Cook for one more minute, then remove from heat and incorporate the yogurt.
Let it cool slightly.
Sift the flour into a large bowl from a considerable height to aerate it well.
Add the chopped onions, lemon juice, eggs, vegetable oil, the now-cooled curry chicken, and chopped cilantro, and mix well.
Pour the mixture into the greased muffin tin and place the onion slices on top of the mixture, pressing gently.
Bake in the preheated oven for 15-20 minutes until risen and golden brown.
Let cool completely.
Great picnic food.
Enjoy!
