You are here

Creamy Chicken And Almond Cup With Curry Powder

DinnerTool's picture
These mini cups are filled with a creamy curry chicken salad flavored with slivered almonds. They are very portable and taste delicious.
Ingredients
  Refrigerated buttermilk biscuits 12 Ounce (1 Can Pillsburry Golden Layers)
  Sour cream 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Shredded cooked chicken 1 Cup (16 tbs)
  Slivered almonds 1⁄4 Cup (4 tbs)
  Curry powder 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Preheat oven to 350 degrees. Separate the can of biscuits into 10 individual biscuits. Separate each biscuit into two even layers, making twenty dough circles. Press each dough round into an ungreased mini muffin cup.

In a small bowl, mix the sour cream with the mayonnaise, shredded chicken, almonds, curry, salt and pepper. Stir until well combined. Spoon about 2 teaspoons mix into each mini muffin cup.

Bake 10-15 minutes or until golden brown. Remove from tins. Cool 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Taste: 
Spicy
Method: 
Baked
Ingredient: 
Chicken
Cook Time: 
15 Minutes
Servings: 
4
Best of both worlds !!!! Try this beautiful recipe of chicken and almond salad with a dash of curry powder. This amazing salad is placed over a biscuit and baked in a muffin tray to give a flavorful and crispy side dish. The aroma from the curry powder does wonder to this extraordinary dish.

Rate It

Your rating: None
4.316665
Average: 4.3 (3 votes)