Ingredients

6 eggs
Oil (vegetable, canola or my favorite chili sesame)
1.5-2 medium red onions, sliced (you can also use yellow onions)
2 large tomatoes, chunked
4-5 garlic cloves, minced
Ginger (a piece half the length of a pinky finger), peeled and minced
1-2 jalapenos (optional for extra heat)
¼-⅓ packet chicken curry powder* (adjust for spiciness)
1-2 tablespoons garam masala (adjust for spiciness)
Salt and pepper to taste
¼-⅓ can coconut milk**
½ small package frozen peas (optional)
cilantro (optional)

Instructions

Hard boil the eggs, peel. Slice eggs in half or, alternately, make approx. 4 shallow cuts into the egg.

Use a thick bottom cooking pot ***, sauté onions, tomatoes, garlic and ginger (optional jalapenos) with some oil until onions cook well (do not caramelize).

Add curry powder, garam masala, salt and pepper. Mix well and cook a minute or two until it all clumps together.

Add coconut milk and enough water to bring sauce to the desired thickness.

Add peas and eggs, bring to boil and cook on low heat ~5 minutes.

Garnish with fresh chopped cilantro
Serve over basmati rice.


*the brand that I prefer is Eastern; if chicken curry powder is not available use any curry powder that’s available.

**DO NOT use the sweet coconut milk available at Kroger etc, if you buy from a regular grocery store make sure its cooking coconut milk. You can also use water if coconut milk is not available (tone the spices and curry powder down if you are using water accordingly since coconut milk balances some of the heat).

***prevents the ingredients from sticking to the bottom, I use a sauté pan.

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