- 2 cups chicken, cooked, deboned, small cubes
- 2 tbsp medium / hot curry powder
- 1/2 cup boiling water
- 1 tsp stock granules, chicken
- 2 eggs, x-large
- 1/4 cup milk
- 2 cups prepared Mash
- salt and pepper
- dried fruit - apricots / peaches, cut smaller
In a small saucepan, mix the chicken, curry, water, chicken stock and seasonings. Stir well and simmer for 10 minutes with a lid on. Take the lid off and simmer till all liquid has evaporated.
Preheat oven to 180 oC. Grease a 6 jumbo (or 12 smaller) muffin pan. Beat the eggs and milk with a fork or hand whisk, mix with the chicken mixture. Spoon the mixture into the muffin pan.
Bake for 22 – 30 minutes or till nicely brown and set in the center. Let cool a bit and remove carefully.
Smooth cooked potato mash (flavored or not)
Dried fruit (apricots, peaches), cut in small pieces
Mix the cooked potato mash and dried fruit, spoon into a piping bag and pipe onto each cupcake. (If you don’t have a piping bag – use a plastic sandwich bag, fill with the cottage cheese, cut off a small corner at the bottom of the bag and pipe it on the cupcake.)
You can also pipe on cottage cheese, sweet potato mash or any other smooth mixture.