By Heidemarie Swanepoel

Curried Eggs

Curried Eggs

Today I really did not feel like just a sandwich for a quick lunch. It’s raining, and cold, and I wanted to warm up from the inside. Curry is always just the thing for me. This one is quick and easy.


2 eggs
1 chicken breast
1 small onion
½ – 1 cup boiling water
Salt and pepper to taste
½ teaspoon strong curry powder (or to taste)
1 tablespoon cornflour

1. Bring the eggs to the boil in boiling water. Boil till they are a softish hard boiled egg (approximately 7 minutes, depending on your altitude).

2. In the meantime, fry the chopped onion and the diced chicken in a little oil. Add the salt, pepper and curry powder. Fry for about 6 minutes. Add the water, and bring to the boil. Add the cornflour, and thicken the gravy.

3. Once the eggs are boiled, cool them under running water for a minute. Peel them carefully, and cut in half lengthwise.

4. Add them to the curry, and serve hot with rice or flat bread.