Chicken & Egg Curry
Sounds like an excellent dish, and easy to make. Common ingredients are used, this recipe assumes you have hard boiled already. On my to make and taste list.
Ingredients
- 2 chicken breasts, boneless, skinless, diced
- 2 hard boiled eggs, peeled
- 3 tomatoes, chopped
- 2 medium onions, grated
- 2 tablespoons ghee, or cooking oil
- ¼ teaspoon ground cumin
- 2 cloves garlic, minced
- 1 teaspoon chili powder, if using Thai, use ¼ teaspoon
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ cup water
Instructions
- In a large non stick pan on medium heat, add the ghee or oil, when hot, add the diced chicken, cook, stirring often, until no longer pink. Use a slotted spoon and remove the chicken to a bowl.
- To the pan, add the cumin and onion, stir fry until the onion is golden colored and soft, about 5 minutes or so.
- Add the garlic, chili powder, coriander, turmeric, and salt, stir fry for 30 seconds.
- Stir in the tomatoes, reduce heat to low, cover, and simmer for about 20 minutes.
- To the pan, add the water, eggs, and chicken, cover again and simmer on low heat for 20 minutes.
- Serve with rice, enjoy.
Notes
Low cost per serving.
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