Chicken Curry Rice Cups
This is one of my most popular recipes for baby led weaning and picky eaters! Your whole family is sure to enjoy these chicken curry rice cups - and you're going to love that they can be prepped, frozen, and served on busy nights for a fast, simple and nutritious family meal.
Equipment
- 1 muffin pan (12 cups)
- 1 skillet
- 1 mixing bowl (large)
Ingredients
- 1 cup parboiled rice (cooked)
- 1 cup spinach (chopped small)
- 1 cup carrots (finely diced)
- 4 tsp curry powder
- 2 tsp garlic powder
- 1 cup cooked chicken (finely chopped)
- ¾ cup full-fat, plain, Greek yogurt
- 2 eggs (lightly beaten)
- 1 cup cheddar cheese (shredded and divided)
- 1 tbsp olive oil
Instructions
- Preheat oven to 350ºF.
- Heat a lightly oiled skillet over medium heat. Add chopped vegetables and cook until moisture has evaporated, about 5 minutes.
- Add seasonings and stir. Set aside to cool slightly.
- In a large bowl, combine chicken, eggs, yogurt, cooled cooked rice, and 3/4 cup cheese. Then add veggies and mix until well incorporated.
- Divide mixture into a greased (or silicone) 12 cup muffin pan. Sprinkle remainder of cheese on top.
- Bake for 25 minutes until lightly browned. Make sure the top isn't too crispy. Enjoy!
Video
Notes
Refrigerate in an air-tight container for up to 3 days.
To soften them up when re-serving them, heat them in the microwave for 30 seconds first.
Tried this recipe?Let us know how it was!