Prep 45 mins
Cook 3 hrs
My mom grew up in Vancouver, and had friends from all kinds of different backgrounds and cultures, which meant all kinds of different and yummy foods! When she wrote out this recipe for me she made a little note at the bottom that said "Mrs. Hawkins was the Portuguese mother of a boyfriend of a girlfriend of mine." so there you go! If you've never had a curried hard boiled egg before it may sound strange, but they are a treat!
For the Paste
- 2 large onions, grated
- 2 tablespoons white vinegar
- 6 tablespoons vegetable oil
- 1⁄2 cup margarine
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 2 tablespoons curry powder
- 1 whole roasting chicken, skinless, cut up (or a combination of what ever pieces you like, bone-in breasts, thighs etc.)
- 4 medium potatoes (or more if you can fit them in the pan)
- 6 hard-boiled eggs
- 1⁄2 cup boiling water (or more if necessary.)
- Peel potatoes. Cut into halves lengthwise and then cut each half into three of four pieces according to the length of the potato. Don't cut them too small or they will cook too quickly and turn to mush.
- In an electric skillet or in a large pan on the stovetop, mix together paste ingrediants.
- Add meat and potatoes and fry well at medium high.
- When it shows signs of sticking to the pan, (brown but not quite burnt) turn heat down and add 1/2 cup boiling water, stir in well.
- Cover skillet and simmer for aprox 2-3 hours. Cook slowly. When 3 is to high, turn to low and then to warm when nearly finished.
- It will be necessary to add water from time to time. Each time, add only 1/2 cup boiling water, not too often and only when curry seems to be drying out.
- Stir frequently to prevent sticking or burning, and keep curry covered.
- Eggs which have been hard boiled and peeled can be added for the last hour to 1/2 hour of cooking.
- Serve on top of rice. Cut eggs in half so everyone gets some. Yum! Enjoy! Thank you, Mrs. Hawkins!
- ****Note*** According to Mrs. Hawkins, you can also make this curry with beef, mutton, pork or salmon. If tough meat is used and the potatoes are cooked before the meat, remove the cooked potatoes from the pot and add them back in when the meat is done. In the case of canned salmon add it when the curry is finished, juice included. In the case of fresh fish steaks, salt to taste, flour and fry. Add to the curry after the paste and potatoes have cooked. This type of curry will only take 1-1/2 to 2 hours.