Egg Hoppers with Chicken Curry
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Ingredients
- 500 g dosa batter (ready-made)
- 250 ml coconut milk
- 4 eggs
- 500 g chicken thigh fillets, diced
- 1 onion, finely sliced
- 1.5 tbsp sri lankan roasted curry powder
- 10 curry leaves
- 3 garlic cloves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 40.3 g
- Carbohydrate
- 43.8 g
- of which sugars
- 4.3 g
- Fat
- 32 g
- of which saturates
- 20.1 g
- Fibre
- 4.5 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 2
Add the garlic and half the curry leaves, and fry for 2 minutes, then stir in the sri lankan roasted curry powder.
- 3
Add the chicken and cook for 6-8 minutes, stirring, until sealed with no pink remaining.
- 4
Pour in half the coconut milk and simmer for 12-15 minutes until the chicken is cooked through and the sauce has thickened.
- 5
Thin the dosa batter with the remaining coconut milk until it is the consistency of a thin pancake batter.
- 6
Heat a small, rounded wok or non-stick frying pan, pour in a ladle of the batter and swirl it around the sides as it cooks, so the edges are thin and lacy and the centre stays soft.
- 7
Crack an egg into the centre of each hopper, cover and cook for 2-3 minutes until the egg white is set but the yolk is still a little soft.
- 8
Repeat with the remaining batter and eggs, and serve hot with the chicken curry.
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