Kadhai Chicken And Egg Breakfast Curry Recipe

About this recipe

Kadhai Chicken and Egg Breakfast Curry is a flavorful and protein-packed Indian dish perfect for a hearty breakfast. This recipe combines tender chicken pieces and boiled eggs in a rich, spiced tomato-based curry infused with aromatic Indian spices such as coriander, cumin, and garam masala. The dish offers a balanced medium spice level, making it suitable for those who enjoy a moderate kick of flavors without overwhelming heat. It's a wholesome, satisfying meal tailored for muscle gain, providing high-quality protein and bold flavors. Serve with warm parathas or steamed rice for a complete breakfast experience.

Ingredients

• 500 g Chicken Whole
• 6 pcs White Eggs
• 500 g Capsicum Green
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• - Coriander Powder
• 50g Everest Garam Masala
• 500 g Onion
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Jeera Powder
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a kadhai or deep pan over medium heat, and add cumin seeds. Allow them to splutter for 30 seconds.
2. 2. Add the finely chopped onions and sauté until golden brown, about 6-8 minutes. Stir in the ginger-garlic paste and cook until the raw aroma disappears, about 2 minutes.
3. 3. Add the tomato puree and cook for 5-7 minutes until the oil starts to separate from the mixture.
4. 4. Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes to blend the spices.
5. 5. Add the chicken pieces and stir to coat them well with the spice mixture. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
6. 6. Add the diced green bell pepper and cook for another 3-4 minutes until slightly softened.
7. 7. Gently place the boiled eggs into the curry and simmer for 5 minutes, allowing the flavors to infuse.
8. 8. Sprinkle garam masala over the curry and stir lightly. Garnish with fresh coriander leaves.
9. 9. Serve hot with parathas, naan, or steamed rice for a wholesome breakfast.