A delicious and rewarding dish that is quick and easy to make. Fill these crunchy rice cups with your chicken curry leftovers or make a new batch of yumminess to convert into these scrumptious little quiche–like baked cups.
Versatile Rice Cups
As you can imagine, this recipe can be used with almost any filling. Any leftovers you might have can be scooped into these delicious little crispy, muffin-sized cups of cooked rice.
A bit of paprika added to the rice enhances the flavour and works beautifully with a chicken curry filling. But you can play around with your crust’s spice combination, depending on what you are using as a stuffing. The egg and flour added to the rice will help keep it all together in a cupcake shape. And once baked, you can remove your filled rice cups with a spoon to further help them keep the shape.
Chicken Curry in a Cup
Why cook twice when you don’t need to? Chicken curry is one of those meals that is often made in big batches, leaving the strong possibility of ending up with leftovers. However, there is no reason why you can’t plan to have some extra chicken that can be used as a filling in tomorrow night’s rice cups. Maybe try it when you make our Pulled Chicken Bunny Chow.
You will be mixing in cream and egg with your leftovers, making it more like a quiche filling. The eating experience turns out so different from a standard chicken curry that no one will know that you used leftovers!
Chicken Curry Cups with Rice Crust
Ingredients
- 2 cups Rice Cooked
- 1 cup Chicken Curry Cooked
- 1/2 cup Cream
- 1 cup Flour
- 3 Eggs
- 1/2 tsp Paprika
- Fresh Parsley Chopped
Instructions
- Grease a muffin pan.
- Mix the rice with the flour, paprika and 2 eggs.
- Scoop equal amounts in the muffin pan sections. With your fingers, press the rice firmly against the sides to make a bowl.
- Fill each mold with chicken curry. Mix the cream and 1 egg. Pour equal amounts over the curry.
- Bake at 180°C for 40 minutes until brown. Using a spoon, remove the cups from the pan when cooled.
- Garnish with parsley.
