Chicken and Egg Curry

Chicken and Egg Curry
It doesn't matter which came first! In this simple curry recipe curry you can have both chicken and egg at the same time.
  Serves:  2 people       Print   FavoriteLoading Add to My Favourites
  • 2 chicken breasts, diced
  • 2 eggs
  • 3 tomatoes, chopped
  • 2 medium onions
  • 2 tbsp ghee or oil
  • 2 garlic cloves, crushed
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • ½ tsp salt
  • ½ tsp cumin seeds
  • 1 red chilli, finely chopped.
  1. Put the eggs in boiling water for at least 12 minutes. Remove from the boiling water and drop into a bowl of cold water. Leave for 10 minutes.
  2. Grate the onions.
  3. Heat the ghee or oil in a pan and fry the chicken until lightly browned. Remove from the pan with a slotted spoon and put to one side.
  4. Add the cumin seeds and the grated onion to the pan. Stir-fry for 5-6 minutes or until golden.
  5. Add the garlic, chilli powder, coriander, turmeric and salt. Stir-fry for 30 seconds.
  6. Add the tomatoes, cover and simmer for about 20 minutes or until the tomatoes have broken down.
  7. Meanwhile, peel the eggs.
  8. Add ½ cup of water to the pan together with the chicken and the eggs. Cover and simmer for 20 minutes.
  9. Serve and garnish with the chopped red chilli.
Titli's Tips
Serve with rice or naan. It's that simple!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 572 28%
Calories from Fat 237
Total Fat 26.4g 40%
Saturated Fat 4.4g 22%
Unsaturated Fat 18.9g
Amount Per Serving       % Daily Value
Total Carbohydrate 19.6g 6%
Dietary Fibre 4.1g 16%
Sugars 0.6g
Protein 62.9g 125%
Cholesterol 332mgs 110%
Percent Daily Values based on a 2,000 calorie diet.