Tuesday, 20 August 2013

chicken and egg curry

More pampering! The kids weren't likely to eat an egg curry so some chicken thighs were roasted and added. Without the chicken it would have still been amazing, with really interesting textures and the heartiness that lentils always bring to the table. The recipe will be for the egg curry but it's easy to add the chicken if anyone can't get their head around the idea of eggs in the dish.

(serves 3-4)

  • 1 onion (sliced)
  • 2 cloves of garlic (crushed)
  • a few mushrooms (sliced)
  • 1 red pepper (cored and chopped)
  • a handful of red lentils
  • a handful of puy lentils
  • 4 eggs (hard boiled, shelled and cut in half)
  • 1 bay leaf
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1tsp ground black pepper
  • 2 tsp paprika
  • 1 tsp ground coriander
  • most of a tsp of turmeric
  • half a tsp of cinnamon 
  • 4 cardamon pods (crushed)
  • 1.5 pts of chicken stock
  • a knob of butter
  • sunflower oil
  • a handful of chopped fresh coriander


  1. fry the onions, long and slow before adding the garlic, mushrooms and pepper
  2. add the dried spices and cook out on the lowest temperature, adding a bit more butter if necessary
  3. add the lentils and stir it all together
  4. add most of the stock and the bay leaf. Simmer for 40 minutes or so, adding more stock if needed, stirring occasionally
  5. add the eggs and leave to rest, off the heat for about an hour
  6. Bring back to heat, being careful not to break the eggs up
  7. serve, when piping hot, garnished with the fresh coriander