Bollywood scrambled egg pan

Name: Bollywood scrambled egg pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Chicken filet; 1 red and yellow pepper; 75 g Okra pods; 1 red chilli pepper; 8 Eggs (size M); 125 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 25 g clarified butter; 7-10 Tbsp Curry; 7-10 Tbsp Cayenne pepper; 3-4 Tbsp sweet chili sauce; 1/4 collar Coriander green; 7-10 Tbsp Chillies

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Chicken filet
1 red and yellow pepper
75 g Okra pods
1 red chilli pepper
8 Eggs (size M)
125 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
25 g clarified butter
7-10 Tbsp Curry
7-10 Tbsp Cayenne pepper
3-4 Tbsp sweet chili sauce
1/4 collar Coriander green
7-10 Tbsp Chillies

Directions

1
Wash the meat, dab dry and cut into strips. Quarter peppers, clean, wash and cut into cubes. Clean, wash and cut okras into thick slices. Clean, wash and cut the chilli peppers into rings. Mix eggs and milk. Season vigorously with salt, pepper and nutmeg. Heat clarified butter in a frying pan and fry the meat in it, turning it all around.
2
Add paprika and okras and fry well. Season with salt, pepper, curry and cayenne pepper. Stir in the chilli pepper. Deglaze with chilli sauce and heat up. Add egg-milk and let it simmer at medium heat. Wash coriander, shake dry, put some leaves aside for garnishing, put remaining leaves into the egg pan. Pour the scrambled eggs into a bowl and garnish with coriander green and possibly chilli pepper (picture 01)