Spicy Chicken and Egg Curry
Ingredients
- 1 free-range chicken, cut into 8 pieces
- 6 boiled eggs, peeled
- 500 ml coconut milk, made from 1 grated coconut mixed with 500 ml water
- Water as needed to cover the chicken
- Salt to taste
- Sugar to taste
- Mushroom seasoning to taste
- Oil for sautéing as needed
Spice paste
- 10 shallots
- 4 cloves garlic
- 5 candlenuts
- 1 teaspoon roasted coriander
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon cumin
- 2 cm ginger
- 4 cm turmeric
- 12 curly red chilies
Whole spices
- 1 teaspoon curry powder
- 1 stalk lemongrass, bruised
- 4 cm galangal, bruised
- 2 star anise
- 3 cloves
- 2 cardamom pods
- 3 cm cinnamon stick
- 2 bay leaves
- 2 kaffir lime leaves
Preparation
Sauté the spice paste until fragrant, then add the whole spices and sauté until fragrant. Add the chicken and sauté until the color changes.
Add water to cover the chicken surface, add salt, sugar, and mushroom seasoning, stir well, and cook until boiling and spices are absorbed.
Add the coconut milk, stir well, adjust the taste, then add the eggs. Cook until boiling again, let it boil briefly, then remove from heat and serve.
