Shortcut Curry: Chicken & Egg Masala

I like my Indian food like I like my Szechuan food: it's not right unless it's a spice level above my comfort zone. I expect to be reaching for napkins and ice water. For this reason, jarred curry sauces are far more often disappointing than satisfying to me. If I wanted a curry that does not make me sweat I would be making a Japanese curry (which is also absolutely delicious, just an entirely different dish that doesn't curb the right craving).

Making my own Indian curry entirely from scratch, however, is still a tad more hassle than I would have liked at the end of a workday. So reviving the jarred sauce is a happy median for me. My Indian ex-roommate once taught me how to make Kerala-style egg roast. Turns out the secret is just onions and 3 powders. (She may very well have gone with a shortcut, as one would expect of a busy nyc professional.)  If you ever debated between chicken and egg curry at an Indian restaurant as I too often do, here's the awesome part of homemade - you don't have to choose! This fool proof recipe gets you the flavor bomb of kerala egg roast and ample sauce of westernized tikka masala. Just some small additions really wakes up that boring, bland, supermarket jarred sauce!

1 medium sweet onion, sliced
1 lb chicken thigh
4 large eggs
1 tsp tumeric
1 tsp garam masala
1 tsp chili powder
1 jar tikka marsala simmer sauce

optional sides:
2 cups basmati rice
4 frozen naan or roti

Start your rice cooker and water kettle. Cook eggs in boiled water for 10 minutes.
Sear the chicken thigh until browned. Remove and cut into bite size cubes. Saute the onion until lightly caramelized. Add tumeric, garam masala, and chili powder; stir fry until spice is fragrant. Add the simmering sauce, cubed chicken, and peeled egg; bring to a boil & let it simmer for 15~20 minutes. In the meanwhile, start heating up your naan or roti according to package instruction. My frozen roti takes 2~3 minute of pan frying per side, so around 5 min per pancake, and by the time all 4 pancakes are done the curry is ready to serve.

Feel free to up the spice if you can really handle the heat!