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Chicken curry rice cups: The best way to use leftovers

You’ll want to leave leftovers for tomorrow because you’re going to make these chicken curry cups for your whole family.

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When cooking for yourself or your family, chances are that there are always some leftovers, especially when you make a curry or stew. We make large pots because we as South Africans love feeding our family and friends. However, you might not want to eat the same meal twice in a row, but you don’t have to think too far out of the box to do it. If you’ve got curry and rice leftovers, you should make these chicken curry rice cups for a fun twist on last night’s dinner.

ALSO READ: Buttermilk chicken curry with some fluffy rice for dinner

Chicken curry rice cups suggestions

Even when you’ve got white rice, add some colour my mixing some turmeric into the rice to add some colour. You can use any style of chicken curry or even just roast chicken for this recipe. The addition to these cups is turning them into a bobotie-style dish by adding an egg and milk topping to them. You want to use smaller muffin tins if they’re only snacks or large if you’re turning it into a whole new meal. Nothing is stopping you from making this entire dish completely from scratch either, including making beef or lamb curry first.

ALSO READ: Authentic Durban lamb curry: A traditional South African favourite

You’ll want to leave leftovers for tomorrow because you’re going to make these chicken curry cups for your whole family or just lunch.

Last updated on 29 August 2023

Chicken curry rice cups recipe

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Recipe by Melissa Jacobs Course: MainCuisine: GlobalDifficulty: Easy


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  • 2 cups 2 cooked rice

  • 1 cup 1 cooked chicken curry (leftovers)

  • ½ cup ½ cream

  • 1 cup 1 flour

  • 3 3 eggs

  • ½ tsp ½ paprika

  • chopped parsley


  • Grease a large Whmuffin 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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