Curry Chicken Muffin (quiche)

Makes 6

2 cups cooked chicken, cubed small

2 tbsp medium curry powder

½ cup boiling water

1 tsp chicken stock granules

Pepper, salt, peri-peri (optional)

2 xtra large eggs

¼ cup milk

Mash / smooth cottage or cream cheese for topping

dried fruit, squares

 

In a small saucepan, mix the chicken, curry, water, chicken stock and seasonings. Stir well and simmer for 10 minutes with a lid on. Leave lid off and simmer till all liquid has evaporated.

 

Preheat oven to 180 oC. Grease a 6 muffin pan. Spoon the mixture into the muffin pan. Beat the eggs and milk and pour in the holes on top of chicken mixture.

 

Bake for 22 – 30 minutes or till nicely brown and set in the center. Let cool in pan for a bit - remove carefully.

 

Topping:

Smooth Cottage/Cream cheese (flavoured or not)

Dried fruit (apricots, peaches), cubed very small

 

Spoon the cottage/cream cheese into a Ziplock bag, cut off a corner (not too big, not too small) and pipe on top of muffins. Decorate with small fruit squares.

Recipe and Photo:  Alma Pretorius