Dak Bungalow Curry
the chicken curry cooked in colonial rest houses, thickened with a boiled egg and a potato
Allergens in Dak Bungalow Curry: egg.
Ingredients
Quantities for 4.
- 800g on the bone Chicken
- 3 medium, halved Potatofried before it goes in, which is what makes it a dak bungalow curry
- 4, hard-boiled and peeled Eggs
- 3, finely sliced Onion
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 1.5 tsp, crushed Black Pepperpepper rather than chilli leads this curry
- 1 tsp Garam Masala
- 1/2 tsp Turmeric
- 2 Bay Leaf
- 1 tbsp Vinegar
- 5 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Dak bungalows were the rest houses on the mail routes. The khansama cooked whatever was to hand, which is why the dish carries a potato and an egg.
- Fry the potato and the boiled eggs before they go in. That browning is the difference between this and an ordinary curry.
Method
- Fry the halved potatoes in the oil until golden on all sides. Lift out. Fry the boiled eggs until blistered. Lift out.
- In the same oil, brown the onion deeply with the bay leaves. Add the ginger and garlic and cook out.
- Add the chicken, turmeric and half the pepper. Fry on high until sealed and coloured, 8 minutes.
- Add 400ml water, cover and simmer 25 minutes. Return the potatoes for the last 15.
- Add the eggs, the rest of the pepper, the garam masala and the vinegar. Simmer uncovered 5 minutes.The vinegar goes in at the end. Boiled long it just tastes sour.
- Rest 10 minutes before serving with bread or rice.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and is better on day two. Take the eggs out before freezing; boiled whites go rubbery.
Nutrition Medium estimate
One serving of Dak Bungalow Curry (485 g) is about 599 calories, or 124 calories per 100 g.
High protein: 52 g a serving, 35% of the calories
| Per serving485 g | Per 100 g | |
|---|---|---|
| Calories | 599 kcal | 124 kcal |
| Protein | 52.5 g | 11 g |
| Carbohydrate | 34.0 g | 7 g |
| of which sugars | 4.8 g | 1 g |
| Fibre | 5.1 g | 1 g |
| Fat | 27.7 g | 6 g |
| of which saturated | 4.8 g | 1 g |
| of which unsaturated | 20.4 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Anglo-Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.