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–+ servings

Chicken & Egg Curry

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Indian
Servings 2 servings

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.