Classic Chicken Egg Curry

100g chicken breast, cut into cubes 2 boiled eggs, peeled 1 small onion, finely chopped 1 medium tomato, pureed 1 garlic clove, minced 1/2 inch ginger, grated 1 green chili, chopped (optional) 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala 1/2 tsp red chili powder 2 tbsp cooking oil Salt to taste Fresh coriander leaves for garnish

A flavorful and hearty chicken egg curry combining tender chicken pieces with boiled eggs in a rich, spiced tomato gravy. Perfect for a comforting solo meal.

Steps

1. Heat oil in a pan and add cumin seeds. Let them splutter. 2. Add chopped onions and sauté until golden brown. 3. Add garlic, ginger, and green chili; cook for 2 minutes. 4. Stir in turmeric, coriander, red chili powder, and salt. 5. Add tomato puree and cook until oil separates from the masala. 6. Add chicken pieces and cook covered on medium heat for 10-12 minutes until tender. 7. Cut boiled eggs in half and gently add to the curry. 8. Sprinkle garam masala and simmer for 3-4 minutes. 9. Garnish with fresh coriander leaves and serve hot with rice or bread.