Curried Chicken Muffins

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 12 oz boneless skinless chicken thighs, finely chopped
• 2 tbsp Madras curry paste
• 1 cup plain yogurt
• 2 1/2 cups self-rising flour
• 2 None eggs, lightly beaten
• 2 tbsp lemon juice
• 2 tbsp chopped fresh cilantro
• None None Hot paprika, for sprinkling

1. Preheat the oven to 400u0b0F. Grease a 12-cup muffin pan.
2. Heat 1 tbsp oil of the oil in a medium skillet on medium heat. Add onion; cook, stirring, until soft. Add chicken; cook, stirring, until chicken is just tender. Stir in curry paste. Remove from heat. Stir in yogurt. Set aside to cool.
3. Sift flour into large bowl. Stir in chicken mixture, 1/2 cup oil, eggs, lemon juice and cilantro. Spoon mixture into prepared pan. Sprinkle with a little paprika.
4. Bake for 20 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack. Serve warm.

vegetable oil, onion, chicken thighs, curry, plain yogurt, flour, eggs, lemon juice, fresh cilantro, paprika

Taken from recipes-plus.com/api/v2.0/recipes/32952 (may not work)