Chicken & Egg Curry

CHICKEN & EGG CURRY

3 from 42 votes
Recipe by Nici Wickes Course: Dinner, LunchCuisine: Indian, CurryDifficulty: Medium
Servings

4-6

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Mildly spiced and deliciously creamy, this curry is a real family favourite.

IngredientS

  • 4 boiled eggs

  • 1 medium onion, sliced or diced

  • 2 tablespoons cooking oil

  • 3 tablespoons green curry paste

  • 4 chicken drumsticks or thighs (bone in or out)

  • 2 large potatoes, chopped into bite-sized pieces

  • 1 teaspoon brown sugar

  • 1 cup coconut milk

  • 1 cup fresh or frozen chopped green beans 

  • Cooked rice to serve 

  • Papadoms or roti to serve (optional) 

Directions

  • Boil the eggs for 5 minutes, and for easy peeling, leave for 10 minutes in cold water before peeling
  • Gently fry onion in oil in a medium to large pot. Add curry paste and fry for 30 seconds. Push onion aside and add chicken and fry until lightly browned. Add enough water to almost cover the chicken and potatoes, put a lid on and simmer for 20 minutes. Add sugar, peeled boiled eggs, beans and coconut milk and bring to a simmer for 10-15 minutes. Taste for seasoning and add salt to taste. 
  • Serve with rice and papadoms or roti to serve.

Notes

  • TIP: The eggs in this recipe provide good extra protein in the curry – so you save on the amount of chicken needed. 

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