The Chicken and The Egg Curry
A warming, simple curry featuring chicken, eggs, home-made spice mix and coconut cream, perfect for a weeknight feast in a bowl.
- 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.