Mrs. Hawkins Curried Chicken With Potatoes and Eggs

Name: Mrs. Hawkins Curried Chicken With Potatoes and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, grated; 2 tablespoons white vinegar; 6 tablespoons vegetable oil; ½ cup margarine; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon dried thyme; 2 tablespoons curry powder; 1 whole roasting chicken, skinless, cut up (or a combination of what ever pieces you like, bone-in breasts, thighs etc.); 4 medium potatoes (or more if you can fit them in the pan); 6 hard-boiled eggs; ½ cup boiling water (or more if necessary.)

Servings: persons

2 large onions, grated
2 tablespoons white vinegar
6 tablespoons vegetable oil
½ cup margarine
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
2 tablespoons curry powder
1 whole roasting chicken, skinless, cut up (or a combination of what ever pieces you like, bone-in breasts, thighs etc.)
4 medium potatoes (or more if you can fit them in the pan)
6 hard-boiled eggs
½ cup boiling water (or more if necessary.)

1
Peel potatoes.
2
Cut into halves lengthwise and then cut each half into three of four pieces according to the length of the potato.
3
Don't cut them too small or they will cook too quickly and turn to mush.
4
In an electric skillet or in a large pan on the stovetop, mix together paste ingrediants.
5
Add meat and potatoes and fry well at medium high.
6
When it shows signs of sticking to the pan, (brown but not quite burnt) turn heat down and add 1/2 cup boiling water, stir in well.
7
Cover skillet and simmer for aprox 2-3 hours.
8
Cook slowly.
9
When 3 is to high, turn to low and then to warm when nearly finished.
10
It will be necessary to add water from time to time.
11
Each time, add only 1/2 cup boiling water, not too often and only when curry seems to be drying out.
12
Stir frequently to prevent sticking or burning, and keep curry covered.
13
Eggs which have been hard boiled and peeled can be added for the last hour to 1/2 hour of cooking.
14
Serve on top of rice.
15
Cut eggs in half so everyone gets some.
16
Yum!
17
Enjoy!
18
Thank you, Mrs. Hawkins!
19
****Note*** According to Mrs. Hawkins, you can also make this curry with beef, mutton, pork or salmon.
20
If tough meat is used and the potatoes are cooked before the meat, remove the cooked potatoes from the pot and add them back in when the meat is done.
21
In the case of canned salmon add it when the curry is finished, juice included.
22
In the case of fresh fish steaks, salt to taste, flour and fry.
23
Add to the curry after the paste and potatoes have cooked.
24
This type of curry will only take 1-1/2 to 2 hours.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large onions, grated, 2 tablespoons white vinegar, 6 tablespoons vegetable oil, ½ cup margarine, and more.

Yes, Mrs. Hawkins Curried Chicken With Potatoes and Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mrs. Hawkins Curried Chicken With Potatoes and Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions