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Chicken curry with bungalow eggs and apple sauce

Chicken curry with bungalow eggs and apple sauce

Main dishes

Chicken Dak Bungalow Bengali: Chicken marinated in yogurt, simmered with potatoes and hard-boiled eggs in a sauce made with roasted and ground spices.

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Recipe from Peach Orchid, adapted by Recette de cuisine · · updated on

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This dish originated during the British colonial era in the Indian Dak bungalows, which were essentially postal stations. The cooks there would improvise with whatever ingredients they had available: chicken, potatoes, and eggs. What sets it apart from a typical curry is its blend of roasted and ground spices.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting40 min
  • Total1 hr 55 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodpot
  • Estimated cost$5.06 $1.27 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 12, 2026.

Ingredients

4 people
  • $1.54
  • $0.70
  • $0.63
  • $0.63
  • $0.09
  • $0.15
  • $0.51
  • $0.38
  • $0.10
  • $0.30
  • $0.03

Prices from US supermarkets for 6 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Wash and drain the chicken, then mix it with 1 teaspoon of ginger paste, 2 teaspoons of garlic paste, 2 teaspoons of Kashmiri chili powder, turmeric, yogurt, 2 tablespoons of oil, and salt. Marinate for at least 40 minutes, covered.
  2. Dry-roast the dried chili peppers, 3 cardamom pods, bay leaf, star anise, nutmeg, half a cinnamon stick, and cloves, along with cumin and cilantro seeds. Let cool and finely chop.
  3. Heat 4 tablespoons of oil in a pan with a pinch of salt and turmeric. Fry the whole apples and eggs until golden brown. Set aside.
  4. In the meantime, brown the remaining cardamom, cloves, and cinnamon, then add the chopped and whole onions and cook for 2 minutes, until they are lightly browned.
  5. Add the remaining ginger and garlic paste, then the ground spices and the remaining hot pepper, and cook until browned.
  6. Add the marinated chicken, mix well, and then combine with the French-style apple fries.
  7. When the oil separates, pour in 750 ml of hot water, reduce the heat, and let it simmer, covered, for 10 minutes.
  8. Add the eggs and cook for another 5 minutes over low heat, covered.
  9. Turn off the heat when the chicken and apples are cooked and the sauce is nicely coated. ≈ 8 min

The bill

Chicken curry with bungalow eggs and apple sauce

  • 4 to 5 small, peeled apples$1.54
  • 2 hard-boiled eggs$0.70
  • 3 chopped onions$0.63
  • 3 small onions, peeled$0.63
  • 2 tablespoons of ginger paste$0.09
  • 4 tablespoons of garlic paste$0.15
  • 7 tablespoons of mustard oil$0.51
  • 3 teaspoons of Kashmiri chili powder$0.38
  • 1/2 teaspoon of turmeric$0.10
  • 2 tablespoons of a mixture of cumin and cilantro seeds$0.30
  • salt$0.03

Total$5.06

that's $1.27 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of chicken, cut into pieces
  • 4 to 5 small, peeled apples
  • 2 hard-boiled eggs
  • 3 chopped onions
  • 3 small onions, peeled
  • 2 tablespoons of ginger paste
  • 4 tablespoons of garlic paste
  • 3 tablespoons of plain yogurt
  • 7 tablespoons of mustard oil
  • 3 teaspoons of Kashmiri chili powder
  • 1/2 teaspoon of turmeric
  • 5 to 6 dried red chili peppers
  • 5 green cardamom pods
  • 8 small pieces of cinnamon
  • 12 cloves of allspice
  • 2 bay leaves
  • 1/4 teaspoon of walnut extract and 1/2 teaspoon of mace
  • 2 tablespoons of a mixture of cumin and cilantro seeds
  • salt

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