Chicken and Egg Curry
Author: UH38vxGPTOM
It doesn't matter which came first! In this simple curry recipe curry you can have both chicken and egg at the same time.
  • 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.
Calories: 572 Fat: 26.4 Sugar: 0.6 Fiber: 4.1 Protein: 62.9 Cholesterol: 332
Titli's Tips
Serve with rice or naan. It's that simple!
Recipe by Titli's Busy Kitchen at