Growing up, my mum made a sick-ass chicken curry. It was sweet with added sultanas, spicy with the good old Keen’s curry powder and had what I thought was the weirdest, grossest addition of milk. Milk? In a curry? Foul. Or ‘fowl’, as the case may be. She used to shred a BBQ chook from Woolies and tip it into the curry, which meant if you were lucky, you’d spear a delicious piece of chicken breast. If not, you’d run the risk of scooping a chewy bit of chicken skin or – heaven forbid! – the dark thigh meat. I couldn’t come at chicken thighs for the longest time – too gamey, too dark, too not-breast. Now, they are my cut of choice (check out our Mexican Pulled Chicken with Black Beans for a bloody stellar use of skinless chicken thighs).
Now that I’m a mum myself, I make the kitchen rules.
No dodgy cuts of chicken. No chicken skin. No Keen’s curry powder when you can make a kick-ass spice mix in minutes. (Although I’m not knocking Keen’s – and it features in our Man Flu Chicken Curry which is on high rotation in our home through winter.)
This Chicken and The Egg Curry brings together heat, spice, flavour, two different types of protein and coconut cream. Higher on fat, sure. But it’s high protein (22g) and lower carb, rocking in at just over 400 cal per serve – especially if you do as I do and serve it up with wilted greens instead of rice.
The Chicken and The Egg Curry
- 4 eggs
- 2 tbsp coconut oil
- 140 g brown onion, sliced (About 1 large onion)
- 1 tbsp ground coriander
- 2 tsp turmeric
- 2 tsp garam masala
- 4 tsp minced garlic
- 2 tsp minced ginger
- 1 tbsp ground cumin
- 400 g diced tomatoes
- 200 g chicken breast, skinless, boneless sliced into strips
- 125 ml chicken stock, salt reduced
- 1 tin coconut cream (the full fat stuff – live large!)
- Hard boil the eggs in a pot of boiling water. Run under cold water, peel and set aside.
- Heat the coconut oil in a large pan over medium-high heat. Once melted, add the onion and spices, mixing until fragrant (about 2 minutes).
- Add the diced tomatoes, stock and coconut cream, stirring to combine.
- Add the sliced chicken breast. Simmer over medium-high heat for about 8-10 minutes until chicken is cooked.
- Halve the eggs and slide them on into the curry too. Remove from heat and let sit for a minute so the eggs can soak up the curry goodness.
- Serve with fresh coriander and bean sprouts if you’re feeling snazzy, or just hoover it up if you’re fanging after training.