Chicken Entertaining Indian

Coconut, chicken and egg curry

Name: Coconut, chicken and egg curry recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: /indian
Ingredients: 4 eggs; 1 red onion, sliced; 3 garlic cloves, sliced; 30g madras curry powder; 1/2 cup (125ml) vegetable oil; 1kg chicken thigh fillets, trimmed; 2 cups (500ml) Chicken Style Liquid Stock; 2 x 400g cans coconut cream (we used Woolworths Macro Organic Coconut Cream); 750g sweet potato, cut into long wedges; Zest & juice of 1 lime, plus extra wedges to serve; Fried curry leaves, chargrilled flatbread & natural yoghurt, to serve

Rate now

30m

45m

Jump to recipe

by Dominic Smith

Mar 25, 2020

This coconut, chicken and egg curry is the winter warmer you never knew you needed.

4 eggs
1 red onion, sliced
3 garlic cloves, sliced
30g madras curry powder
1/2 cup (125ml) vegetable oil
1kg chicken thigh fillets, trimmed
2 cups (500ml) Massel Chicken Style Liquid Stock
2 x 400g cans coconut cream (we used Woolworths Macro Organic Coconut Cream)
750g sweet potato, cut into long wedges
Zest & juice of 1 lime, plus extra wedges to serve
Fried curry leaves, chargrilled flatbread & natural yoghurt, to serve

Method

1.

Bring a small saucepan three-quarters full of water to the boil over high heat. Add eggs, return to the boil, reduce heat to medium-low and simmer for 7 minutes. Drain and run under cold running water until cool enough to handle. Peel eggs, and set aside until ready to use.
2.

Meanwhile, place onion, garlic, curry powder and half the oil in a food processor. Whiz until finely chopped and combined to a paste consistency. Season to taste.
3.

Heat remaining 1/4 cup (60ml) oil in a large saucepan over high heat. Add curry paste and chicken, and cook, stirring frequently, for 5-6 minutes until the mixture is fragrant and toasted. Stir in stock, coconut cream, sweet potato and eggs. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 30-35 minutes until slightly thickened. Stir in lime zest and juice and cook for a further 4-5 minutes until chicken is cooked through and sauce has thickened slightly. Season.
4.

Top with fried curry leaves and serve with flatbread and natural yoghurt.