Chicken and Egg Curry

I am very fond of curry dishes from the simple curry of Vietnam and Thailand to the very difficult and complexities of Indian curry. The biological reason is that Indian curry uses a variety of very good spices to create the Indian curry, so I usually cook Indian curry. However, there are plenty of spices that are also not easy to find in the grocery. Most of the time one has to go to the Indian spice shops to gather all the spices necessary to create the real Indian curry. I have made many curry dishes throughout my cooking years. Therefore, I will introduce my recipe for making Chicken curry and eggs today using the simplest method, but still have most of the main Indian spices. This recipe is a must-keep recipe for a healthy living choice of eating.

Ingredients:
4 hard-boiled eggs, shells removed
5 chicken drumsticks, cut into big chunks
Marinade ingredients:
1/2 cup Greek yogurt
1 tsp salt
Equal 1/4 tsp of turmeric, coriander powder, cumin, paprika, Marsala, and fenugreek powder
1 piece fresh ginger (about 2 tsp)
4 garlic cloves
Basic curry sauce ingredients:
1/4 cup grape seed oil or olive oil
1 medium white onion, diced
1 lb. fresh tomato, chopped
Juice of 1 lemon or lime
1 cup water or chicken broth

Other ingredients:
Chopped cilantro
Serve with rice of bread

Directions:
In a mini food processor, add garlic and ginger and blend to paste. Add all the spices and mix well.

 

Use half of this spice mixture to combine with yogurt. Add salt.

 Save the other half of the spice mixture to cook the basic curry sauce.
Place chicken in a mixing bowl and pour the marinade ingredients onto the chicken. Mix well and let marinate for an hour or more.

To make a basic curry sauce:
Heat oil in sauté pan. Add onions and sauté on medium heat for 20 minutes or until soft and golden brown.

Stir in the saved other half of the spices. Turn the heat to low so the spices can cook gently. Stir and cook for 1 minute.

Add the water and bring to boil. Add chopped tomatoes and cook for another 5 minutes. Season with salt and some sugar.

 Now the sauce is ready to use.

To cook chicken:
In a deep saucepan, add chicken and the marinade. Cover and cook chicken for 15 minutes then add the hard-boiled eggs. Stir to combine.

Cook further until the chicken is done. Add the curry sauce. Simmer for 50 more minutes and adjust the seasoning. The curry now is ready to serve.

Tip; Add coconut cream if you want a creamier taste to the end of cooking time. I like potatoes and carrots. If using potatoes and carrots, add carrots at the beginning with the chicken. Baked the potatoes and add with the hard-boiled eggs.