Egg Yolk Chicken Curry

Egg Chicken Curry Ingredients

• 1 young chicken, cut into 2
• 3 pcs hard-boiled eggs, peeled the skin
• 1 btg Lemongrass, geprek
• 3 cm Galangal, crushed
• 3 lbs lime leaves
• 3 lbs bay leaf
• 200 ml thick coconut milk
• 1 liter of water
• Salt, mushroom broth, sugar to taste
• Oil for frying spices

Ground spices

• 10 pcs Shallots
• 6 cloves of garlic
• 3 candlesticks
• 3 cm Ginger
• Turmeric

How to Make Egg Chicken Curry

• 1. Saute ground spices along with lemongrass, galangal, lime leaves and bay leaves until fragrant and cooked. Then add the chicken, cook until the chicken changes color.
• 2. Add coconut milk and water. Add salt, mushroom stock and sugar, stir well and cook until boiling, chicken is tender and spices are absorbed. (You can add water or coconut milk if you feel the gravy is lacking). Taste correction.
• 3. Finally, add the boiled eggs. Cook and let the eggs soak to absorb the spices.
• 4. Remove and serve.

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