Chicken and Egg Curry

Introduce

Chef :

Rosalyn_Kitchen

Chicken and Egg Curry

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Ingredient

450 gms

Zorabian Breast Boneless Chicken (Cut into pieces)

Cooking instructions

* Step 1

Firstly, wash the chicken pieces and drain out the water from the chicken and keep aside.

* Step 2

Peel and wash the potatoes. Cut them into pieces and keep aside.

* Step 3

In a large bowl, add chicken pieces, potatoes, curd, milk, ginger paste, garlic paste, salt, turmeric powder, chilli powder, coriander powder, white pepper powder, black pepper powder, fennel seeds powder, cumin powder and Eastern Chicken Masala and marinate for few hours or overnight.

* Step 4

Blend together tomatoes, green chillies and coriander leaves and keep aside.

* Step 5

Steam the eggs. Remove the shell. Make slits on each egg and keep aside.

* Step 6

Heat Oil/Ghee. Add mustard seeds, cumin seeds, whole pepper, cardamoms, cinnamon, cloves, bay leaves, Asafoetida and whole red kashmiri chillies.

* Step 7

Add green chillies, curry leaves and onions and saute till translucent. Add coriander leaves and saute for a minute.

* Step 8

Add only the chicken pieces and the potatoes from the marinated chicken and saute nicely for about 5 minutes.

* Step 9

Add the remaining marinated Masala and cook well till masala is coated to the chicken and potatoes.

* Step 10

Add the tomato-chilli-coriander paste and cover and cook till oil appears at the surface. Add hot water and cover and cook till the chicken and potatoes are tender.