Chicken, Egg and Potato Curry

Serves: 3-4 people
Time: 1 hour (if the masala is already done)

Ingredients:
100g sliced red onion
100g sliced mixed peppers
1 teaspoon cumin seeds
1 tablespoon sunflower oil
250g onion tomato masala (recipe can be found here)
2 hard boiled eggs, shelled and cut in half
350g skinless, boneless chicken diced (I use breast but if you prefer you can use thighs)
1 medium sized potato, skinned and chopped into inch sized cubes
Coriander to garnish

Fresh chappatis or naan bread and steamed rice to serve

Method: 

• Heat up a heavy based pan and add the oil and cumin seeds, wait for them to release their aromas into your kitchen
• Add the sliced onions and peppers and allow to cook until softened and the onions become translucent
• Add your masala and give the whole thing a good mix before adding the chicken and cubed potatoes
• Cook the whole thing on a low-medium heat for 20-25 minutes, stirring occasionally until the chicken is cooked and the potatoes are tender.
• Just before serving, stir through your boiled eggs to warm through and garnish with chopped coriander.
• Serve with steamed rice or fresh chappatis/naan bread