This recipe elevates the classic chicken curry by adding the richness and protein boost of boiled eggs. The creamy curry sauce perfectly complements the firm texture of the eggs, creating a truly satisfying and flavorful meal. Perfect for a weeknight dinner or a special occasion, this dish is sure to become a family favorite.
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities as needed.
For the Chicken Curry:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional, adjust to your spice preference)
- 1 tbsp ginger-garlic paste (optional, for extra zing)
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup heavy cream or coconut milk (for a richer, creamier curry)
- 2 tbsp vegetable oil or ghee
- Salt to taste
- Fresh cilantro, chopped (for garnish)
For the Boiled Eggs:
- 6 large eggs
Step-by-Step Instructions:
Preparing the Boiled Eggs:
- Place eggs in a saucepan and cover with cold water by about an inch.
- Bring to a boil over high heat.
- Once boiling, reduce heat to low and simmer for 8-10 minutes for medium-boiled eggs, or longer for harder-boiled eggs.
- Immediately transfer eggs to an ice bath to stop the cooking process. Peel and set aside.
Making the Chicken Curry:
- Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add the minced garlic, grated ginger, and green chili (if using). Sauté for another minute until fragrant. If using ginger-garlic paste, add it now.
- Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to toast the spices.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Add the diced tomatoes (undrained) and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Stir in the heavy cream or coconut milk. Simmer for another 5 minutes to allow the flavors to meld.
- Season with salt to taste.
- Gently add the boiled eggs to the curry during the last 5 minutes of simmering. Be careful not to break the eggs.
- Garnish with fresh cilantro before serving.
Serving Suggestions:
Serve hot with steamed rice, naan bread, or roti. A side of raita (yogurt dip) can help balance the spice level.
Tips and Variations:
- For a thicker curry: Simmer uncovered for a longer period to reduce the sauce.
- Spice it up: Add more green chilies or a pinch of red pepper flakes.
- Make it vegetarian: Substitute the chicken with paneer (Indian cheese) or vegetables like potatoes, peas, and carrots.
- Add vegetables: Include other vegetables like cauliflower, bell peppers, or spinach for a more nutritious curry.
- Use different spices: Experiment with different spice blends to create your own unique flavor profile.
This Chicken Curry with Boiled Eggs recipe is a delicious and versatile dish that's perfect for any occasion. Enjoy!
