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Chicken curry rice cups for baby led weaning and picky eaters.

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.
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course, Snack
Cuisine Indian
Servings 12 cups


  • 1 muffin pan (12 cups)
  • 1 skillet
  • 1 mixing bowl (large)


  • 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)
  • ½ cup full-fat, plain, Greek yogurt
  • 2 eggs (lightly beaten)
  • 1 cup cheddar cheese (shredded and divided)


  • 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!



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.
Keyword muffin pan, oven baked
Tried this recipe?Let us know how it was!