Indonesian chicken and egg curry

Indonesian chicken and egg curry


40 minutes








Gluten Free, Atkins, Diabetic, Low Fat, Coeliacs, Dairy Free, Nut Free

Making this recipe


100g green beans
200g baby potatoes
4 tsp Indonesian Seven Seas Curry Powder
1 red pepper, chopped
400ml coconut milk
4 chicken drumsticks
1 onion, sliced
1/2 red onion, sliced
2 carrots, sliced
1 green chili, sliced
4 garlic cloves, crushed
4 eggs
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground galangal
1 tsp black pepper
1 tsp salt
A dash of extra virgin olive oil

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Step 1:

Hard boil the eggs, peel and set aside.

Step 2:

On a medium heat, lightly fry the onions, garlic and chilli in a dash of oil.

Step 3:

When the onions have browned, add the Indonesian Seven Seas Spice Mix, along with the turmeric, ginger and galangal. Mix for a further two minutes.

Step 4:

Add the carrots, peppers, beans, potatoes and chicken. Mix together until coated with the spices.

Step 5:

Add the salt and pepper, then add coconut milk and simmer until the chicken is cooked and the vegetables are tender.

Step 6:

Meanwhile, fry your boiled eggs in a separate pan with a dash of oil until browned on all sides. Then add them to the simmering curry.

Serve with rice and sides of your choice (spring rolls or prawn crackers are great).

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