Egg curry is a dish I discovered while traveling in India in 2017, adapted here with a simplified approach that uses store bought curry powder, coconut milk, and canned tomatoes instead of blending individual spices from scratch. My version adds soy sauce to the curry base, a technique borrowed from Chinese home cooking that creates a more savory flavor.
When I got back from India, I found it difficult to make traditional Indian curry on a daily basis because it requires so many individual spices. My mom has a family braised beef dish that uses curry powder, soy sauce, and tomato paste together, and that combination inspired the sauce for this egg curry. I use the same approach in my Singapore noodles and vegan dumplings, where curry powder and soy sauce work great together.
For my recipe, I cook the onions until golden, toast the curry powder with garlic and ginger, then simmer everything with coconut milk and canned tomatoes until thick and rich, all in about 30 minutes. The leftover sauce tastes even better the next day, and you can throw in chopped vegetables, shrimp, or leftover chicken for a completely new meal. I hope you give this egg curry a try at home, I mean it is super easy to make and tastes incredible!
Ingredients
To make it easy for you, I simply divide the ingredients into 3 groups: the eggs, the curry base aromatics, and the sauce.
Eggs: I use large eggs, boiled to my preferred texture. You can find the suggested cooking times in the “How to Make” section below.
Aromatics: Minced white onion, garlic, and ginger cooked in butter form the flavorful base.
Sauce: Curry powder, cumin powder, and black pepper toast briefly with the aromatics before I add canned diced tomatoes, full fat coconut milk, chicken stock, and soy sauce. The coconut milk creates a creamy base while the tomatoes add acidity and body.
How to make
1. Boil the eggs: Bring a pot of water to a boil, then turn to low heat. Carefully lower the eggs in with a ladle. Cook 6 minutes for runny yolks, 8 for medium, or 10 for hard boiled. Transfer immediately to an ice bath, then peel and set aside.
2. Cook the onions: Add butter to a dutch oven or medium skillet over medium heat. Add the minced onion and cook, stirring occasionally, until soft and lightly golden, about 8 minutes.
3. Add the aromatics: Add the garlic and ginger. Cook and stir for about 1 minute until fragrant.
4. Toast the spices: Add the curry powder, cumin powder, and black pepper. Stir and cook for about 1 minute to bring out the flavors.
5. Build the sauce: Add the canned tomatoes and coconut milk. Stir and cook for 2 to 3 minutes to combine. Pour in the chicken stock and soy sauce. Bring to a boil, then turn to medium low heat.
6. Simmer: Cook uncovered for about 10 minutes, or until the sauce thickens enough to coat the back of a spoon. Taste and adjust with salt if needed.
7. Add the eggs and serve: Turn off the heat. Place the peeled eggs into the curry sauce and spoon sauce over them. Serve hot over steamed rice, garnished with chopped cilantro.
My Easy Cooking Tips
Cook the onions until golden: The 8 minutes of cooking may seem long, but properly softened onions create the smooth, rich base that carries the entire sauce. Rushing this step leaves the curry tasting raw.
Toast the spices before adding liquid: Cooking the curry powder and cumin in the fat for a minute activates the flavors and removes any raw, powdery taste. I stir constantly so the spices do not burn.
Add the eggs at the very end: The traditional method simmers the eggs in the sauce, but I found the extra cooking does not make a big difference since the eggs are already smothered in sauce when served. Adding them at the end lets me keep the yolks at the exact texture I want.
Use full fat coconut milk: Light coconut milk makes the sauce thinner and less rich. I always use full fat for a creamy restaurant quality consistency.
My favorite way to serve
I serve this egg curry over a big bowl of steamed rice so the sauce pools around the edges. The combination of creamy curry and warm rice is exactly the kind of comfort food dinner my family wants after a long day. For more egg based dinner ideas, check out my egg foo young or a simple egg fried rice.
The leftover sauce is one of the best parts of this recipe. I reheat it and toss in whatever I have, like chopped vegetables, shrimp, or leftover rotisserie chicken, for a completely new meal in minutes. If you want another easy curry night, try my Chinese curry chicken or pair this with a bowl of egg drop soup on the side.
Frequently ask questions
What type of curry powder should I use?
I use a standard store bought curry powder blend from the grocery store. Mild Madras curry powder also works well. I do not recommend making your own blend for this recipe since the simplicity of using a pre mixed powder is the whole point.
How do I store the leftover sauce?
I store the sauce in an airtight container in the fridge for up to 3 days. It actually tastes richer the next day as the flavors develop. I reheat it on the stove over medium low heat and add the eggs fresh when serving.
Can I freeze this dish?
I freeze the sauce without the eggs for up to 1 month. The eggs do not freeze well since the whites turn rubbery. I boil fresh eggs when I am ready to serve and add them to the reheated sauce.
Chinese Cooking Made Easy
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When I want a quick dinner that’s still super satisfying, this easy egg curry is what I make. I simmer the eggs in a rich sauce of curry powder, coconut milk, and canned tomatoes until everything comes together into a comforting meal. The whole dish is ready in 30 minutes, which makes it perfect for a busy weeknight.
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Boil the egg
To boil the eggs, heat a pot of water (enough to cover all the eggs, but not including the eggs yeover high heat until boiling. Turn to low heat. Carefully place the eggs into the pot using a ladle, to prevent the shells from cracking. Boil 6 minutes for runny yolks, 8 minutes for medium soft-boiled, or 10 minutes for hard-boiled eggs.
While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl.
Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don’t have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.
If you plan to serve the curry as soon as the sauce is done, peel the eggs and set them aside. If you’re making the curry ahead and serving it later, store the eggs in the fridge for up to 4 days and peel them when you’re ready to serve.
Cook the curry
Add butter or oil to a 4-quart / 3.78-liter dutch oven (or a medium-sized nonstick skilleand heat over medium heat until hot. Add onions. Cook and stir until soft and lightly golden, 8 minutes or so.
Add the garlic and ginger. Cook and stir for 1 minute to release the fragrance.
Add the curry powder, cumin powder, and ground black pepper. Stir and cook to mix well, 1 minute or so.
Add the canned tomatoes and coconut milk. Stir and cook for another 2 to 3 minutes.
Add the chicken stock or vegetable stock and soy sauce. Bring to a boil. Turn to medium-low heat. Simmer uncovered for 10 minutes, or until the curry thickens enough to coat the back of a spoon. Taste for seasoning and adjust with salt if necessary. Turn off heat and remove the pot from the stove. Add the eggs when you’re ready to serve, especially for the runny yolk / soft boiled eggs, so they stay soft.
Serve hot over steamed rice garnished with cilantro (if desireas a main dish.
Ingredient Substitution Guide
- I used packaged curry powder mix in this recipe. The mild Madras curry powder will work well, too.
Serving: 4g, Calories: 425kcal, Carbohydrates: 18.9g, Protein: 14.5g, Fat: 35.4g, Saturated Fat: 25.4g, Cholesterol: 287mg, Sodium: 472mg, Potassium: 788mg, Fiber: 6.4g, Sugar: 8.1g, Calcium: 90mg, Iron: 5.9mg
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