Asian

Chicken and whole egg curry is for Dinner.

Chicken and whole egg curry takes 15 minutes to prepare.

Chicken and whole egg curry takes 30 minutes to cook.

Chicken and whole egg curry makes 2 servings.

The ingredients for Chicken and whole egg curry are:

Chicken Breast, no skin, 400 grams
Olive Oil, 1 tbsp
Green Peppers (bell peppers), 1 cup, strips
Onions, raw, 1 cup, sliced
Canned Tomatoes, 1 can
Hard Boiled Egg, 2 large
Curry powder, 2 tbsp

Here is how you make Chicken and whole egg curry:

Cut the chicken breast into strips. Heat the oil in a large frying pan and add the chicken strips, frying until lightly browned.Add the peppers and tomatoes and continue to saute for a few minutes until softened.Add the can of tomatoes and the curry powder (or curry paste). Cook on a gentle heat for about 25 minutes.Meanwhile, hard-boil the eggs. Peel the eggs and add them, whole, to the curry for the last 5 minutes of cooking.Serve and enjoy!Number of Servings: 2Recipe submitted by SparkPeople user DEBB1E.

The nutritional information for Chicken and whole egg curry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 434.5

• Total Fat: 15.8 g
• Cholesterol: 328.0 mg
• Sodium: 320.0 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 4.8 g
• Protein: 55.3 g

Chicken and whole egg curry is Asian cuisine.