Chicken and egg curry

Chicken and egg curry

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Being able to make a good chicken curry is one of life’s essentials. I’m not going to say this recipe is authentic or has been handed down, but it is tasty and quick. If you’d like it more or less spicy, adjust the number of chillies accordingly. The addition of boiled eggs was down to one of my chefs, Chinmay, who is from India. He made a traditional Anda egg curry at home and brought me some to try… I loved it so much that I put it on the menu at The Mariners pub in Cornwall. It’s a fantastic addition, thanks Chinmay!

Ingredients

Quantity Ingredient

For the curry paste

Quantity Ingredient
1 red onion, peeled and chopped
1 red pepper, peeled, deseeded and chopped
6 plum tomato, stalk ends removed, chopped
70g root ginger, peeled and chopped
6 garlic cloves, peeled and crushed
2 red chillies, deseeded and chopped
2 teaspoons ground coriander
3 teaspoons ground cumin
2 teaspoons smoked paprika

For the curry

Quantity Ingredient
50ml sunflower oil
8 skinless chicken thighs
200ml Chicken stock
400ml coconut milk
4 free-range eggs
200g bag spinach, stalks removed, washed
1 lime, juiced
4 tablespoons roughly chopped coriander leaves
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
400g basmati rice

Method

  1. For the curry paste, place all the ingredients in a food processor and blitz thoroughly until smooth.
  2. Heat a large frying pan over a medium-high heat and add the oil. When it is hot, add the curry paste and cook, stirring frequently, for about 8 minutes. Add the chicken thighs and season with some salt. Cook for 5 minutes, flipping the chicken over in the paste to ensure it is completely coated. Pour in the stock and coconut milk and bring to a simmer. Cook for 30 minutes.
  3. In the meantime, bring a small pan of water to the boil. Carefully lower in the eggs and boil for 8 minutes, then drain.
  4. Meanwhile, wash the rice in a sieve under cold running water for 1 minute. Put the rice into a pan and pour on enough cold water to cover by 1cm. Add a good pinch of salt. Bring to a simmer over a medium-high heat and put the lid on. Simmer for 15 minutes until the water is absorbed, then take the pan off the heat and leave to stand for 15 minutes with the lid on.
  5. While the rice is resting, finish the curry. Peel the eggs and add them to the curry, along with the spinach and lime juice. Season with salt and pepper to taste. Heat gently for 2 minutes then serve the curry scattered with the coriander and accompanied by the rice.
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