On-the-go curried chicken

Directions15 minutes
Cook time30 minutes
Makes6 servings (2 muffins each)


In a skillet, heat oil on medium-high and fry the green onions. Add diced chicken and curry powder and fry until the chicken is cooked through. Set aside to cool.

Preheat oven to 180°C (350°F) and grease a muffin pan.

In a bowl, combine flour, baking powder, and salt.

In another bowl, beat egg and add all the other ingredients. Blend well.

Fill the muffin pan with a small scoop of this mix
(10–15 ml). Then add a layer of the curried chicken mix and top with the rest of the egg and flour mix.

Bake 20 to 25 minutes or until muffins are golden brown.


  • 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 (1½ 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

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