Easy Chicken Curry With Potatoes And Eggs

Easy Chicken Curry With Potatoes And Eggs


2 Pieces (about 450g) Chicken Breast (boneless & skinless), cut into chunks

1 ½ Tbsp Curry Powder (store-bought)
½ Tbsp Chili Powder
5 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
8 Hard-Boiled Eggs, peeled

1 Large Yellow Onion, chopped
2 Shallots, sliced

4 Sprigs Curry Leaves
6 Tbsp Curry Powder (store-bought)
2 Tbsp Chili Powder
3 to 4 of Tbsp Water

400 ml Coconut Milk

3 Cups Chicken Stock

 or Water
Sea Salt to taste
Peanut Oil for cooking


Combine chicken chunks with 1 ½ Tbsp of curry powder, ½ Tbsp of chili powder, a big pinch of sea salt. Marinate for about 30 minutes.

Mix the curry powder and chili powder with water to form a paste.

In a heavy pot, heat the oil (about 5 to 6 Tbsp), add the chopped yellow onion, shallots, and curry leaves. Cook until the onions are lightly brown in color. 

Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. Then add the coconut milk together with the chicken stock or water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.


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