Spicy Kerala Egg Roast with Crispy Chicken
Eggs tossed in a fiery spiced onion masala, served with pan-fried chicken thighs and fresh toppings. A complete Indian dinner plate that hits sweet, spicy, and savory in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat chicken dry. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
Step 2
Sear chicken 5 minutes per side without moving until golden and cooked through. Transfer to a plate.
Step 3
In the same skillet, add remaining 2 tbsp oil and the sliced onions. Cook 6 minutes, stirring often, until deeply caramelized and soft.
Step 4
Stir in chili powder and coriander. Cook 1 minute until fragrant, then crack all eggs directly into the skillet.
Step 5
Cook eggs 3–4 minutes until whites set but yolks stay runny. Gently toss with onion masala until coated.
Step 6
Plate eggs and masala, top with chicken pieces and tomato slices. Serve with lime wedges on the side.
Tools you’ll need
- 12-inch skillet or large sauté pan
- tongs
- slotted spoon
- cutting board
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
