chicken curry with boiled eggs

Lemon

3 min read

·

04-02-2025

1

0

Share

Chicken curry is a beloved dish worldwide, and adding boiled eggs elevates it to a hearty, protein-packed meal perfect for a family dinner or a comforting weeknight supper. This recipe focuses on achieving a rich, flavorful curry while ensuring the eggs remain perfectly cooked and integrated into the overall taste experience. We'll explore techniques to balance the spices, achieve the right consistency, and ensure your boiled eggs add a delightful textural contrast and boost of protein.

Ingredients for a Delicious Chicken Curry with Boiled Eggs

This recipe serves 4-6 people. Adjust quantities as needed.

• For the Boiled Eggs:

  • 6 large eggs
  • Salt for boiling water (optional)

• For the Chicken Curry:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, finely chopped (optional, adjust to your spice preference)
  • 1 tbsp curry powder (adjust to your preferred spice level)
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream or coconut milk (for richness)
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice, for serving

Step-by-Step Guide: Mastering the Chicken Curry with Boiled Eggs

Preparing the Boiled Eggs:

1. Place eggs in a saucepan and cover with cold water by about an inch.
2. Add a pinch of salt to the water (optional, helps prevent cracking).
3. Bring the water to a rolling boil over high heat.
4. Once boiling, reduce heat to medium-low and simmer for 8-10 minutes for perfectly cooked yolks.
5. Immediately transfer the eggs to an ice bath to stop the cooking process. This prevents the yolks from becoming overly green.
6. Peel the eggs carefully once cooled. Set aside. You can halve or quarter them depending on your preference for serving.

Making the Chicken Curry:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onions and sauté until softened and lightly golden, about 5-7 minutes.
3. Add the minced garlic and grated ginger; sauté for another minute until fragrant. Add the green chili (if using).
4. Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aroma. This step is crucial for a flavorful curry.
5. Add the chicken pieces and cook until browned on all sides.
6. Pour in the diced tomatoes (undrained) and chicken broth. Bring to a simmer.
7. Reduce heat to low, cover, and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender.
8. Stir in the heavy cream or coconut milk. Season with salt and pepper to taste.
9. Gently add the peeled, halved or quartered boiled eggs to the curry during the last 5 minutes of simmering. This ensures they heat through without breaking.

Serving Suggestions and Tips for an Elevated Dish

Serve the Chicken Curry with Boiled Eggs hot over steamed rice. Garnish with fresh cilantro for a vibrant pop of color and flavor.

Tips for Success:

• Spice Level: Adjust the amount of chili and curry powder to your preference. Start with less and add more as needed.
• Egg Cooking: Don't overcook the eggs; they should have a creamy yolk.
• Creaminess: Coconut milk adds a unique sweetness and creaminess to the curry; heavy cream offers a richer, more traditional flavor.
• Make it Ahead: This curry tastes even better the next day! Make it ahead of time and reheat gently before serving.

This recipe provides a foundation; feel free to experiment with other vegetables like potatoes, peas, or carrots for added texture and nutrients. Enjoy your delicious and satisfying Chicken Curry with Boiled Eggs!