Try these tasty butter chicken muffins
BUTTER CHICKEN MUFFINS
Preparation time 20 mins Cooking time 30 mins Serves 4-6
2 Tbsp coconut oil, melted,
plus extra for greasing 1½ brown onions, chopped 3 cloves garlic, finely chopped 600g chicken mince 260ml coconut cream 2 free-range eggs, beaten 1½ tsp sea-salt flakes Raita, coriander leaves and
lime cheeks, to serve
BUTTER CHICKEN CURRY PASTE 1 Tbsp coconut oil, softened
2 tsp garam masala
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 tsp sweet paprika
1-2 pinches cayenne pepper (optional) 1 tsp ground turmeric
2 tsp tomato paste
1 Tbsp lemon juice
½ head of cauliflower,
broken into florets
2 Tbsp coconut oil, melted Sea-salt flakes and freshly ground
black pepper, to season
STEP 1 To make the butter chicken curry paste, blend all ingredients to form a wet paste.
STEP 2 Heat a non-stick frying pan over medium heat. Add curry paste and cook, stirring frequently, for 2-3 minutes, or until paste pulls away from pan and is fragrant. Allow to cool.
STEP 3 Preheat oven to 200°C conventional (180°C fan-forced). Lightly grease a 12-hole 1/3-cup capacity muffin tin.
STEP 4 Heat coconut oil in a frying pan over medium heat. Add onion and sauté for 5 minutes, or until translucent. Add garlic and cook for 30 seconds to soften. Remove from heat, set aside and allow to cool.
STEP 5 In a large bowl, combine mince, coconut cream, eggs, curry paste, onion mixture and salt and mix well. Spoon evenly into holes of prepared muffin tin. Place tin on an oven tray (some liquid may drip from tin during cooking) and bake for 15-20 minutes. Rest in tin for 5 minutes, then turn out.
STEP 6 Meanwhile, blanch cauliflower in boiling water for 2 minutes, or until just tender and slightly crunchy in centre. Drain in a colander and set aside to steam dry. (If any moisture is left on the cauliflower it won’t roast properly.)
STEP 7 Line an oven tray with baking paper. Drizzle oil over cauliflower and toss to coat. Scatter cauliflower in a single layer over prepared tray and season. Roast for 15-20 minutes until golden and tender. Serve muffins with cauliflower, raita, coriander leaves and lime cheeks.