Chicken & Egg Curry


  • 4boiled Farmer Brown eggs
  • 1 medium onion, sliced or diced
  • 2 tbsp cooking oil
  • 3 tbsp green curry paste
  • 4 chicken drumsticks or thighs (bone in or out)
  • 2 large potatoes, chopped into bite-sized pieces
  • 1 tsp brown sugar
  • 1 cup coconut milk
  • 1 cup fresh or frozen chopped green beans
  • Cooked rice to serve
  • Papadums or roti to serve (optional)


  1. Boil the eggs for 5 minutes, and for easy peeling, leave for 10 minutes in cold water before peeling.
  2. Gently fry onion in oil in a medium to large pot. Add curry paste and fry for 30 seconds. Push onion aside, add chicken and fry until lightly browned. Add enough water to almost cover the chicken and potatoes, put a lid on and simmer for 20 minutes. Add sugar, peeled boiled eggs, beans and coconut milk and bring to a simmer for 10-15 minutes. Taste for seasoning and add salt to taste.
  3. Serve with rice and papadums or roti.