Butter Chicken Muffins

Gluten, Dairy, Egg and Nut Free

MAKES 14 MUFFINS

INGREDIENTS:

• 500g Chicken Mince
• 200ml Coconut Yoghurt *see notes
• 1 Tblp Chia Seed + 3 Tbl water (mixed together and left to turn gel like)
• 2 tsp Fine Himalayan Salt
• 1 grated Zucchini

Butter Chicken Curry Paste:

• 2 Tbl Coconut Oil
• 1 tsp Ground Tumeric
• 1 tsp Ground Ginger
• 3 tsp Ground Cumin
• 1 1/2 tsp Ground Cardomon
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1/3 tsp Chilli Powder (Opt – if you like it spicy)
• 1 Tbps Apple Cider Vinegar

METHOD:

1. Heat all curry paste ingredients in a small saucepan for a couple of minutes and allow to cool (this will enhance and bring out the natural flavours of the spices)
2. Preheat oven to 180 degrees and prepare muffin trays
3. Place all ingredients into a large bowl and mix until well combined.
4. Divide mixture evenly into muffin trays.
5. Cook approximately 18 minutes until brown starting to go brown on top.
6. Remove from oven and allow to sit for 5 minutes before removing muffins.
7. Serve with salad or roasted vegetables and guacamole.

NOTES:

You can use coconut cream instead. I like to use Ayam brand.

These muffins are also great served cold and put into your lunchbox

They freeze well once cooked.