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Curried Chicken Muffins
3 onions
1 tsp. oil
1/4 cup water
200gm cooked chicken
2 Tbls. curry powder
2 Tbls. chopped fresh coriander
1 cup nat yogurt
2 1/4 cups self-rising flour
2 Tbls. lemon juice
2 eggs


Slice onions and gently fry in oil and water 5 minutes. Chop 1/4 of them and set the rest to cool.

Mix chopped chicken, curry powder and coriander with yogurt.

Sift flour, add chopped onion, lemon juice, beaten eggs and chicken mixture.

Spoon into 12 muffin pans, press sliced, cooked onion on top.

Bake 20 minutes at 190 degrees C.

Cool on rack. Great for picnics!

Preparation Time: 30 minutes Serves: 12
Recipe Origin: Australia
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