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.
Ingredients
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Instructions
- 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.
- Grate the onions.
- 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.
- Add the cumin seeds and the grated onion to the pan. Stir-fry for 5-6 minutes or until golden.
- Add the garlic, chilli powder, coriander, turmeric and salt. Stir-fry for 30 seconds.
- Add the tomatoes, cover and simmer for about 20 minutes or until the tomatoes have broken down.
- Meanwhile, peel the eggs.
- Add ½ cup of water to the pan together with the chicken and the eggs. Cover and simmer for 20 minutes.
- 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
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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%
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