Peanut Curry With Eggs Recipes

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Steps:

• Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
• Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.

Steps:

• Use the biggest cooking pan you have.
• Place the ingredients into the pan in the order it is shown above in the ingredients list.
• Pour the oil into the pan and let the oil heat up slightly.
• Then chop the onions into thin chunks (about an inch long) and place into the pan with the oil.
• Wait till the onions start to become slightly golden, then chop up fresh garlic and ginger and add 1 teaspoon each in to the pan with the onions, now wait for the onions to become golden brown.
• When the onions are golden brown, Place 650 grams of Pea's in with the onions.
• Then start adding the salt, chilli powder, turmeric powder, Coriander Powder, 2 finely chopped green chillies and mix everything together thoroughly.
• After you have mixed everything properly, pour one average tin of tomatoes and stir again.
• Wait for the pea's to cook slightly. (You can test them by taking a few out of the pan and squeezing them.).
• Then crack open 8 eggs and mix together until eggs are cooked. (if you see any big chunks of cooked egg, break it up with the wooden spoon, should look like scrambled egg).
• Once the egg is cooked then add one chopped green pepper to add the slight crunch but dont cook the pepper too long or else it will become to soft.
• Finally to add a beautiful fragrance & flavour, sprinkle 3 tablespoons of Freshly chopped coriander and mix. Once you have mixed it, then place the lid on the pan and leave it to cook for 10 minutes on a low heat.