Anda Chicken Curry
PakistaniPakistani RecipesDesi eggsMedium
Chicken pieces and boiled eggs simmered together in a rich onion-tomato curry — a hearty Pakistani curry for Sunday family lunch.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 300 g chicken pieces, bone-in
- 3 eggs, boiled and peeled
- 2 onions, finely chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil and fry the onions until golden brown.
- Add ginger-garlic paste, then the chicken pieces. Fry on high heat for 5 minutes.
- Add blended tomatoes and all the dry spices. Cook until the oil separates.
- Add 1.5 cups of water, cover and cook on low heat for 20 minutes until the chicken is tender.
- Add the boiled eggs and green chillies, simmer 5 minutes more. Garnish with coriander and serve with roti, naan or rice.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)30 g
Fat (estimate)19 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Let the curry rest 5 minutes before serving so the flavours settle. Food safety: chicken must be cooked through with no pink parts, and eggs fully boiled. Allergens: contains egg. Substitute: use boneless chicken for a quicker curry, or add boiled potatoes.