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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.
Course Dinner
Cuisine Indian
Calories 404 kcal


  • 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.
Keyword chicken and egg curry, chicken recipes, curry