Coconut Curried Eggs
|Hard boiled eggs||8|
|Butter||1 Ounce (30 Gram)|
|Onion||1 , chopped|
|Curry powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Coconut milk||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
1. Peel and halve eggs, place into a greased 8-cups capacity ovenproof dish.
2. Melt butter in a saucepan, add onion, stir-fry until tender. Add curry and cumin, stir over heat 1 minute.
3. Pour in combined cornflour, stock, coconut milk and lemon juice, stir until mixture boils and thickens.
4. Pour curry sauce over eggs, cover, bake in moderate oven for 20 minutes or until heated through.