Chicken & whole egg curry

4.5 of 5 (2)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 434.5
  • Total Fat: 15.8 g
  • Cholesterol: 328.0 mg
  • Sodium: 320.0 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 55.3 g

View full nutritional breakdown of Chicken & whole egg curry calories by ingredient
Report Inappropriate Recipe

Submitted by:


You can omit the egg for less fat You can omit the egg for less fat
Number of Servings: 2


    Chicken Breast, no skin, 400 grams
    Olive Oil, 1 tbsp
    Green Peppers (bell peppers), 1 cup, strips
    Onions, raw, 1 cup, sliced
    Canned Tomatoes, 1 can
    Hard Boiled Egg, 2 large
    Curry powder, 2 tbsp


Cut the chicken breast into strips. Heat the oil in a large frying pan and add the chicken strips, frying until lightly browned.
Add the peppers and tomatoes and continue to saute for a few minutes until softened.
Add the can of tomatoes and the curry powder (or curry paste). Cook on a gentle heat for about 25 minutes.
Meanwhile, hard-boil the eggs. Peel the eggs and add them, whole, to the curry for the last 5 minutes of cooking.
Serve and enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user DEBB1E.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.