Chicken Curry With Eggs And Peas

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Boneless pieces of chicken thighs cooked in a sautéed onion, yogurt, almond sauce with boiled eggs and peas

This unusual curry is quite unlike any other chicken curry you may have had before.  The sauce is unique in that the sautéed onions are blended to a paste with yogurt, ground almonds and spices and then sautéed again with the chicken. Then the peas and boiled eggs are added in, providing a fresh and distinctive flavor, lifting this chicken curry out of the ordinary. If you don’t like peas, leave them out or substitute with another vegetable. Serve with warm buttered naan. This is not the time to skimp on the butter! 


3 tbsp vegetable oil
½ tsp cumin seeds
1 medium onion, roughly chopped
2 cloves garlic
1 inch piece ginger, roughly chopped
¼ cup plain Greek style yogurt
2 tbsp ground almonds
Salt to taste
1 tsp each: garam masala, ground cumin, ground coriander
1/4 tsp cayenne pepper, saffron strands
8 boneless skinless chicken thighs, cut into quarters
1 cup frozen peas
2 boiled eggs, peeled and halved
2 tbsp chopped fresh coriander
2 tbsp lemon juice

Warm oil in deep non stick skillet over medium high heat. Add cumin seeds, sizzle for 30 seconds. Add onions, garlic and ginger. Sauté until slightly softened and lightly browned, about 5 minutes. Turn off stove and let onions cool in skillet for 5 minutes. Lift onion mixture out of skillet and into the bowl of a mini blender or food processor, leaving behind as much oil as possible. Add yogurt, ground almonds, salt, spices and saffron. Puree to a smooth paste. Reserve.
Warm same skillet over medium high heat. Add chicken, brown for 3 minutes. Add reserved onion spice paste, mix in. Stir for another 2 minutes or until the chicken is well coated with the spice paste. Cover skillet, reduce heat to low and cook for 20 minutes, stirring occasionally in between. Uncover skillet, stir in the peas. Cover again and cook for 15 minutes, stirring occasionally. Add eggs, fresh coriander and lemon juice. Mix gently, cover and cook for another 5 minutes for flavours to blend. The sauce should be very thick and coating the chicken at this point. If it is not, then uncover the skillet, turn heat up to medium and cook off the extra sauce for a few more minutes. Transfer gently to a serving bowl.
Serves four