Made This Recipe? Add Your Photo
Prep 15 mins
Cook 10 mins
This delicious curry dish is a healthier adaptation from a Madhur Jaffrey recipe, and is a terrific way to use leftover hard-boiled eggs. It's quick and easy, and is great for a brunch, lunch or light dinner. Just serve with rice, or mop up the delectable sauce with naan or wheat bread.
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄8-1⁄4 teaspoon ground black pepper
- 1 tablespoon lukewarm water
- 3 tablespoons olive oil (or any healthy oil)
- 50 g very finely chopped onions
- 1 teaspoon fresh ginger (or ginger paste)
- 2 teaspoons tomato paste
- 150 ml chicken stock
- 300 ml skim milk
- 3 tablespoons chopped fresh cilantro
- 6 -8 hardboiled egg, peeled and cut lengthways in half
- Mix cayenne, cumin, garam masala, coriander, lemon juice, salt and black pepper with warm water in a cup. Mix into a paste and set aside.
- Put the oil in a large frying pan and set it over a medium-high heat. When hot, add the onion, stirring until golden brown. Add the ginger, stir to incorporate, then add the spice paste. Stir, and allow mixture to cook for 1-2 minutes. Stir in the tomato paste, chicken stock, milk and fresh cilantro, and bring to a simmer. Cover pan, and simmer for 2-3 minutes.
- Lay the egg halves in the pan in a single layer yolk-side up, and spoon the sauce over the tops. Cover and simmer for another 2-3 minutes, then serve.
Excellent! Made it tonight and used whole milk and a little half and half. Served with basmati and naan. Thanks for the keeper!
Delicious! This recipe was great - extremely quick to put together, even more so when the eggs are pre-cooked. I made this as written and it turned out great. Thanks for posting such a wonderful recipe.
This is by far the best Egg Curry we have ever tried. The only alteration we made was to drizzle a small amount of creamed coconut to the pan 5 minutes before serving. We use eggs that we damage when peeling for pickled eggs, so it is a regular dish in our household!