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Indonesian chicken and egg curry

Indonesian chicken and egg curry

Time

40 minutes

Serves

4

Cuisine

Indonesian

Heat

Sultry

Dietary:

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

Making this recipe

Ingredients

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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Method

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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