Tomato Chicken Curry with Boiled Eggs

INGREDIENTS

• 500g Chicken Thigh
• 4 Egg
• 600g Tomato
• 2 Onion
• 4 cloves Garlic
• 2 tsp Ginger
• 4 tbsp Cooking Oil
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 2 tsp Garam Masala
• 0.5 tsp Turmeric
• 0.5 tsp Chilli Powder
• 400ml Water
• 1 tsp Salt
• 4 tbsp Cilantro

STEPS

1. 1

   Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 9 minutes, then transfer to cold water for 5 minutes. Peel and set aside.

   ⏱ 9 min

2. 2

   Cut 500g of chicken thigh into bite-size pieces. Keep it separate from the cooked eggs, and wash the knife, board, and hands after handling the raw chicken.

3. 3

   Heat 4 tbsp of cooking oil in a heavy saucepan over medium heat. Add 2 onions (chopped), and cook for 7 minutes until softened and lightly golden.

   ⏱ 7 min

4. 4

   Add 4 cloves of garlic (minced), and 2 tsp of ginger (grated), and cook for 1 minute. Stir in 1 tsp of ground cumin, 2 tsp of ground coriander, 2 tsp of garam masala, 0.5 tsp of turmeric, and 0.5 tsp of chilli powder for 30 seconds until fragrant.

   ⏱ 1 min

5. 5

   Add 600g of tomato (chopped), 400ml of water, and 1 tsp of salt. Simmer uncovered for 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.

   ⏱ 10 min

6. 6

   Add the raw chicken pieces and coat them in the sauce. Cover and simmer gently for 20 minutes, stirring every few minutes, until the chicken is cooked through, the juices run clear, and no pink remains. For thermometer confirmation, check the thickest piece reaches at least 75°C for 30 seconds.

   ⏱ 20 min

7. 7

   Nestle the peeled egg into the curry and simmer uncovered for 2 minutes so it is heated through. Taste and adjust salt if needed.

   ⏱ 2 min

8. 8

   Scatter 4 tbsp of cilantro over the curry and serve hot.