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1
Preheat oven to 190 C (380F). Grease a 12 hole muffin tin with butter and oil.
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2
Make sure to grease the top of the tin well so any mix won't stick as they rise. Heat oil in a pan and cook the onion rings over a medium heat, stirring often.
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3
Cook but DON'T brown them, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
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4
Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
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5
Heat the pan again and add a little bit of oil and the chicken.
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6
Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
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7
Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
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8
Sift flour into a large bowl from a good height to aerate it well.
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9
Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
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10
Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
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11
Bake in preheated oven for 15-20 minutes until risen and golden.
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12
Allow to cool completely.
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13
Good picnic food.
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14
Enjoy!
