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

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


  • 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
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2 Comments on “Chicken, Egg and Potato Curry

  1. Oooh I love the addition of eggs to this curry. We have chickens so always have a lot of eggs to use up. This is a must try! Thank you for sharing with #CookBlogShare x

    Liked by 1 person

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