Chicken Curry Rice Cups – Leftover chicken curry on the go

Curry, like stew tastes even better as leftovers. Do you want to create something amazing with your leftover curry from last night? These Chicken Curry Rice Cups are great! They can be made for lunchboxes, road trips, buffet tables or even just a small lunch meal. All it takes is to have your leftovers and cooked rice ready, spice it up a little and enjoy.

The chances of having leftover rice is also high, so most of your new ingredients would be some paprika, flour, eggs, cream and some parsley. You probebly have all of these ingredients in your fridge and pantry already. If you don’t have leftover curry to use, try out some of our other curry recipes. We have a tasty Butter Chicken Curry or Buttermilk Chicken Curry recipes for you to try. You can also shred the chicken off of the bones from this delicious Grilled Curry Chicken Pieces recipe and add that to your rice cups.

The opportunities are endless with this versatile Chicken Curry Rice Cups recipe. Make them from scratch or with leftovers, you won’t be disappointed.

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Chicken Curry Rice Cups

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Recipe by Melissa Jacobs Course: MainCuisine: GlobalDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• 2 cups cooked rice

• 1 cup cooked chicken curry (leftovers)

• ½ cup cream

• 1 cup flour

• 3 eggs

• ½ tsp paprika

• chopped parsley

Method

• 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.

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Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.