Egg Drop Chicken Curry

Egg Drop Chicken Curry | Egg Drop Chicken Curry Recipe | How to make egg drop chicken curry

A unique, delicious chicken curry recipe with eggs. The egg in this recipe gets infused with chicken juices in the curry, which imparts a unique flavour to the egg. Flavourful, succulent fall of the bone chicken pieces is cooked in onion-tomato puree based curry. The use of aromatic whole garam masala and spices gives this chicken curry a lovely flavour. Chicken pieces are first cooked with onion- tomato, and spice mixture, then simmered in gravy to infuse the flavours. Raw eggs are dropped in the hot simmering chicken curry and cooked untouched until it starts to float on the chicken curry’s surface. The aroma and flavours of the spices get infused in the eggs. This delicious chicken curry goes equally well with rice or Roti.

Prep

10 min

Cooking

50 min

Total

60 min

Serving

Cuisine

Indian

Course

Main

Ingredients

Chicken

500 Grams

Black Cardamom

Green Cardamom

Cinnamon

1 Inch Stick

Mace

5 Strands

Clove

Bay Leaf

Onion Paste

1 Cup

Tomato Purée

1 Cup

Ginger-Garlic Paste

1 Tablespoon

Green Chilli

2, finely chopped

Coriander Powder

2 Teaspoon

Cumin Powder

1 Teaspoon

Turmeric Powder

1 Teaspoon

Kashmiri Chilli Powder

1 Teaspoon

Oil

⅓ Cup

Eggs

*(1 Cup = 240 ml)

Instructions

Heat oil in a heavy-bottomed wok/kadhai on medium-high flame. Add bay leaf, green cardamom, black cardamom, cloves, cinnamon and mace.
Add chicken pieces and stir them well. Cover and cook it on medium-high flame for 10 minutes or until all its water gets evapoarted. Stir the chicken in between.
Now, keep the flame on low and remove the lid. Add onion paste and mix it well. Cook it for 10 minutes, stir it occasionally.
Add green chillies and ginger-garlic paste. Mix it well with chicken and cook it till the raw smell goes away. Add tomato puree, coriander powder, cumin powder, turmeric powder, Kashmiri chilli powder and salt. Mix it well with chicken and cover the pan with a lid.
Cook the chicken covered on low flame with all the spices and tomatoes until the spices’ raw smell goes away. Cook it till the oil starts separating from the chicken and spice mixture and leaves the pan’s sides.
Check the chicken cooked or not by pricking it with a fork or toothpick. It must be soft and should come off from the bone effortlessly. The chicken will off the bone easily when cooked fully.
Meanwhile, in a separate pot, boil the water for gravy (Adding cold water most times toughen the chicken because adding cold water will reduce the temperature drastically. So, it is always good to use hot water).
Add 4 cups of hot water to the chicken and spice mixture. Mix it well, check the seasoning and let it come to a boil.
Turn the flame to low. Drop the eggs in the hot chicken curry one at a time. Don,t stir it; let it cook. Once the egg is cooked, it will come up on the surface of the chicken curry.
Turn off the flame and garnish it with coriander leaves and serve it with hot steamed rice or roti.

Nutrition Facts
Egg Drop Chicken Curry, Servings: 6
Amount per serving
Calories	259
Percentage Daily Value (based on 2,000 calories per day)
Total Fat 16.8g	22%
Saturated Fat 2.3g	11%
Cholesterol 135mg	45%
Sodium 86mg	4%
Total Carbohydrate 5.3g	2%
Dietary Fiber 1.5g	5%
Total Sugars 2.6g
Protein 21.4g
Vitamin D 8mcg	39%
Calcium 30mg	2%
Iron 1mg	7%
Potassium 528mg	11%
Disclaimer: Above Nutrition Facts are just an estimate. Please consult a Nutritionist for expert advice.

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