Chinese Curry Chicken and Egg

JUMP TO RECIPE Chinese curry chicken is such a comfort meal for me and coupling it with an easy 1eatz egg kit only enhances this great dish! 1eatz egg kits are single serve kits that taste great and are all-natural with no added preservatives or artificial flavors!

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These egg kits are great for a quick breakfast. It's easy add 2 Tbsp of water, egg, mix and fry! It takes the hassle out of cutting up veggies for a simple scramble. If you're like me and like to add a little more texture to my eggs but only need a little bit of veggies, this is the perfect way to cut down the time of chopping all those various veggies for just one single egg scramble. The packaging is convenient for you to store and keep for when you need it!

Although the recipe calls for 1 egg, I like to add 2 eggs because I prefer more egg to veggie ratio. It's so easy to get creative with these kits and makes for a delicious easy meal.

Now onto my chicken curry recipe. This is a light curry yellow curry flavors that I like to serve over a bed of rice. My rice is domed underneath of the egg scramble! And generally served wit cubed chicken breast. I like to use small split wings as I just think it's more fun to eat and is filled with flavor.

You can cook this dish on the stove top. I set a slow cooker so that I don't need to check on the pot as often.

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2 Serviings, Approx. 2.5 Hours

What You'll Need

Egg Scramble

• 1eatz Egg Kit (flavor of your choosing)

• 2 Eggs

• 2 Tbsp of water

• 1 tsp of cooking oil

Chicken Curry

• 3 lbs split wings (or you can cube some chicken breast)

• 2 small potatoes, diced

• 1 small carrot, diced

• ½ a small onion, chopped

• 1 tsp soy sauce

• 2 tsp corn starch

• 1 Tbsp Indian curry powder (or yellow curry powder)

• 1 tsp turmeric

• ½ tsp Chinese 5-spice powder

• 2 tsp ginger, grated

• 1 Tbsp garlic, minced

• 1½ Cup of chicken stock

• Salt to taste

All You Need To Do

1. You can use a sauce pan or a slow cooker to make this dish. I prefer to use a slow cooker. Mix all soy sauce, curry powder, turmeric, Chinese 5-spice powder, ginger, garlic, chicken stock together in pot.

2. Then add your wings potatoes, carrot and onion to the pot. Cook on high until it comes to a rolling boil.

3. Add 1 Tbsp of water to your corn starch and add to the pot.

4. Turn the pot to low heat and let it simmer for about 1.5-2 hours. I like my potatoes and carrots soft and mushy so I tend to cook on the longer side and the chicken just falls right off the of the bones!

5. Salt to taste.

6. Prep your egg kit as instructed on the packaging. I prepare mine with a little oil and pan fry it flat like a blanket and I drape it over a mound of white rice. Serve then serve the curry around the egg hill.

7. Enjoy!

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