Egg Chicken Curry

Egg Chicken Curry Ingredients

• 4 pieces of chicken thigh
• 4 boiled eggs
• 2 lemongrass stalks, bruised
• 2 cm galangal, bruised
• 4 lime leaves
• 2 bay leaves
• 100 ml instant thick coconut milk
• 600 ml water
• 2 tsp salt
• 1 tbsp sugar

Ground spices

• 6 cloves of red onion
• 4 cloves garlic
• 2 curly red chilies
• 4 pcs candlenut
• 1/2 tsp coriander
• 1/2 tsp pepper
• 2 cm turmeric
• 2 cm ginger
• 1/4 tsp cumin

How to Cook Egg Chicken Curry

• 1. Clean the chicken pieces, then add coriander powder, finely ground turmeric and salt then fry for a while.
• Boiled eggs are fried until crusty.
• 2. Saute ground spices until cooked and fragrant. Enter the salam, lemongrass, galangal stir, pour water, salt and sugar.
• 3. Enter the chicken and eggs and coconut milk, stir so that the coconut milk does not break, taste test, remove. Sprinkle with fried shallots.

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