CHICKEN IN SCRAMBLED EGG GRAVY

       Parottas taste best along with spicy Vegetarian or Non-Vegetarian curries.  Mutton or Chicken Chalna/Saalna is the best combination served mostly in restaurants. For a vegetarian combo Vegetable Kuruma suits the best along with Parottas.  But according to all of us at home, if it's Parotta - it would be Coimbatore famous - Burma Bhai's Parotta and his one and only Egg Masala.  It's a gravy where eggs are mixed into it.  He has two variations one just the Egg Masala, the other one is the same Egg Masala with Chicken in it.
      I came along with this recipe in a cooking show of late Chef Jacob Sahaya Kumar Aruni and it was called 'Tomato Vattichathu'.  When I tried it out I realized that it tasted more similar to Burma Bhai's Egg Masala, an Instant Chicken Gravy with scrambled eggs in it.  I have tried to replicate the curry with few changes. More than anybody else it was my husband who was thrilled by the recipe.  Whenever his craving for Burma Bhai's Parotta and Egg Masala hits, he would ask me to prepare this Gravy.
     This is a simple gravy which can be cooked within minutes. This subtly spiced gravy tastes great with Parottas, Chapati or any other Roti Varieties.  Serve this gravy hot and reheating wouldn't be a good idea.  So prepare what's necessary for a serving.

For PAROTTA/ROTI CANAI Recipe, Click here...

Cuisine - Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spicy Level  - Low- Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK CHICKEN IN SCRAMBLED EGG GRAVY

 

INGREDIENTS :

Chicken - 250 Gms
Egg - 2-3 Nos.
Onion - 1 No.
Green Chillies - 3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn
Tomatoes - 2-3 Nos.
Fennel Seeds - 1 Pinch
Curry Leaves - 1 Sprig
Oil - 2 Tbspns
Salt - To Taste

To Grind :

Coconut - 1 Cup
Garlic - 8-10 Cloves

To Garnish :

Coriander Leaves - few

METHOD :

• Heat Oil in a pan on a medium flame, Splutter Fennel Seeds and Curry Leaves.
• Add finely chopped Onions and Green Chillies.
• Saute them until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Add Chicken Pieces and give a quick stir.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Grind Coconut with Garlic Cloves into very fine & thick paste.
• Add this to the Masala along with Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Beat the Eggs slightly and pour them into the masala.
• Scramble the Eggs in the masala stirring it continuously on a very low flame for 3-5 minutes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Chicken in Scrambled Egg Gravy Hot along with Parotta/Roti Canai or Chapatis.

 

NOTES :

• Do not add water while cooking Tomatoes.
• Grind the Coconut Paste with less water into a fine and thick paste.
• Slow cooking the masala on a very low flame enhances the flavour.
• When eggs are added into the masala it tends to give out some water.
• If preferred can add more eggs.
• Make sure it's scrambled finely on a low flame for 3-5 minutes.
• This is to ensure that any water in the masala is well absorbed and there is no raw flavour of the egg in the Gravy.
• This Gravy can be cooked without Chicken too.
• Adjust the amount of spices to your preference.
• Serve Chicken in Scrambled Egg Gravy hot and reheating wouldn't be a good idea.  
• So prepare what's necessary for a serving.