Hi, this is Smita Deo and welcome to Get Curried.
The question, whether the Egg came first or the Chicken
is still unanswered.
But let's not waste time on that question
and let's quickly make the Chicken and Egg Curry.
For that, I'm going to heat 4 tbsp of Oil.
Let's wait for the Oil to get hot.
The Oil is hot, here I have sliced 3 medium sized Onions.
I'm going to add this to the hot Oil and fry them till they are nice, golden and crisp.
The Onions have caramelized beautifully.
Let's add a tbsp of Garlic paste,
a tbsp of Ginger paste,
And let's wait for the raw fragrance of the Ginger-Garlic to go off.
I have 750 gms of Chicken here.
Let's add this...
Let's sear the meat for 3-4 minutes on a high flame.
While the Chicken is getting fried, let's quickly make a spice mix.
I am going to take 2 tbsp of Red Chilli Powder,
½ a tsp of Turmeric Powder,
a tbsp of Coriander Seed Powder,
½ a tsp of Cinnamon Powder,
a tsp of Aniseed or Fennel Seeds or Saunf Powder,
a tsp of Green Cardamom Powder,
and a pinch of Clove Powder.
Let's add 2 tbsp of Water to this.
So basically I'm making a paste of all the spices
because I don't want this spices to get burnt
when we are frying the Chicken, when we're gonna add this to the Chicken and fry it.
So I'm gonna add this paste now.
I'm going to add a cup of Water to this.
Immediately let's add 2 cups of Coconut Milk as well to this.
I'm going to throw in some slit Green Chillies.
I've got 5 of them.
Add the Salt.
And let's mix this well.
Cover this and cook till the Chicken is almost done.
While the Chicken is getting cooked let's prepare the Eggs.
I have 4 boiled Eggs here.
I'm just going to make these little insertions on it.
I'm making these slight cuts on the Egg because I'm going to coat them with a masala.
And I want the masala to penetrate deep inside the Egg.
And I am going to add a tbsp of Oil.
I'm not going to wait for the Oil to get hot, I'm going to quickly add the spices.
½ a tsp of Turmeric,
a tsp of Chilli Powder,
and some Salt.
And just quickly stir this and toss the Eggs in this.
Reduce the flame.
Let's roast these Eggs for a minute or 2.
I'm gonna check on the Chicken as well.
It's smelling beautiful.
Absolutely delicious.
The Eggs are roasted very well, I'm going to keep this aside.
I'm going to heat another pan here
because I want to give a beautiful tempering to this Curry.
I am going to heat a heaped tbsp of Ghee.
Let's wait for the Ghee to get hot.
Let's splutter a tsp of Mustard seeds.
Once you can hear the Mustard crackling,
like I am hearing it right now, I'm going to add a sprig of Curry Leaves.
Here I have some Pearl Onions which I have sliced
if you do not have Pearl Onions, you can use regular Onions as well, sliced.
About 4-5 tbsp of these Onions.
I'm just going to fry them nice and golden and crisp.
Let's take a look at the Chicken.
Almost done...
Let add the Eggs.
Cover it and cook till the Chicken is completely done.
I love to use Pearl Onions in my tempering
because they look so beautiful once they are crisp and golden.
You can see how crisp and golden the Onions have got fried, let's switch off the flame.
The Chicken is cooked as well, I can see the meat is off the bone.
I'm gonna quickly add this to the gravy.
Stir this gently!
Let's remove this Curry in a serving dish.
Our Chicken and Egg Curry is ready to be served.
You can serve it with some Paratha, or Rice or any bread of your choice.
You saw interesting and simple this recipe is.
Do try and let me know and keep watching Get Curried.