Curried eggs with sweet corn

Name: Curried eggs with sweet corn
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 onion sliced; 1.00 garlic cloves, crushed; oil; 10.00 ml curry powder; 300.00 ml stock chicken; 1.00 lemon zest and juice; 30.00 ml chutney; 30.00 ml sugar; 420.00 g sweetcorn creamed; 15.00 ml flour cake; salt and freshly ground black pepper; 6.00 eggs hard-boiled

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

1.00	onion — sliced
1.00	garlic — cloves, crushed
	oil
10.00 ml	curry powder
300.00 ml	stock — chicken
1.00	lemon — zest and juice
30.00 ml	chutney
30.00 ml	sugar
420.00 g	sweetcorn — creamed
15.00 ml	flour — cake
	salt and freshly ground black pepper
6.00	eggs — hard-boiled

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Method:

Sauté the onion and garlic in a little oil until soft. Add the curry powder and stir-fry a little longer. Add the chicken stock and bring to the boil. Add the lemon juice and rind, chutney, sugar and sweet corn. Boil well before thickening the sauce with cake flour blended with a little water. Add the eggs and cook until the eggs are heated through. Serve with rice, banana slices, chutney and coconut, if desired. Serves 6.