Chettinad Curry Eggs

Dive into the bold and aromatic flavors of South India with this irresistible Chettinad Curry Eggs recipe. Packed with robust spices like fennel, coriander, and the signature Chettinad masala, this rich and creamy egg curry combines the comforting warmth of coconut milk with the zesty heat of red chili powder. Boiled eggs are simmered to perfection in a fragrant tomato and spice-infused base, creating a dish that’s bursting with layers of flavor. Garnished with fresh coriander leaves, this curry pairs beautifully with steamed rice, flaky parathas, or your favorite Indian bread. Whether you're exploring authentic Indian cuisine or looking for a crowd-pleasing comfort meal, this quick and satisfying Chettinad egg curry is sure to impress.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 large Eggs
• 3 tablespoons Oil
• 0.5 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 2 medium (finely chopped) Onion
• 2 medium (pureed) Tomato
• 4 minced Garlic cloves
• 1 inch (grated) Ginger
• 1 teaspoon Fennel seeds
• 1.5 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Chettinad masala powder (prepared or store-bought)
• 0.5 cup Coconut milk
• 1 cup Water
• 1 teaspoon (or to taste) Salt
• 2 tablespoons (chopped for garnish) Coriander leaves

Directions

Step 1

Begin by boiling the eggs. Add the eggs to a pot, cover them with water, and bring to a boil. Let them cook for 10 minutes, then transfer them to a bowl of ice water. Peel the shells, pierce the eggs lightly with a fork, and set aside.

Step 2

Heat 3 tablespoons of oil in a large pan over medium heat. Add mustard seeds and let them splutter. Stir in the curry leaves and fry for 30 seconds until aromatic.

Step 3

Add the chopped onions and sauté until they turn golden brown, about 6-8 minutes.

Step 4

Stir in the garlic, ginger, and fennel seeds. Cook for another 1-2 minutes until fragrant.

Step 5

Add the tomato puree and cook for 5 minutes, stirring occasionally, until the oil begins to separate.

Step 6

Add the coriander powder, cumin powder, turmeric powder, red chili powder, and Chettinad masala powder. Mix well and cook the spices for 1-2 minutes.

Step 7

Pour in the coconut milk and 1 cup of water. Stir to combine and bring the mixture to a gentle simmer.

Step 8

Gently add the boiled eggs to the curry. Simmer on low heat for 5-7 minutes, ensuring the eggs are well-coated with the curry and the flavors meld together.

Step 9

Add salt to taste and stir well.

Step 10

Turn off the heat and garnish with chopped coriander leaves.

Step 11

Serve hot with steamed rice, parathas, or any Indian bread of your choice.

Nutrition Facts

Serving size	(1307.5g)

Amount per serving	% Daily Value*
Calories	1167.1

Total Fat 74.6g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1116mg	0%
Sodium 5194.0mg	0%
Total Carbohydrate 81.4g	0%
Dietary Fiber 12.2g	0%
Total Sugars 44.4g
Protein 48.0g	0%

Vitamin D 246IU	0%
Calcium 416.5mg	0%
Iron 12.1mg	0%
Potassium 1844.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 16.1%

Carbs: 27.4%