Chicken and Egg Stew

Cook time

32 minutes


6 - 8


  • 1 Tbs oil
  • 1.2 kg chicken thigh, cut into chunky pieces
  • Salt and pepper
  • 2 red onions, finely chopped
  • 30g butter
  • 5 garlic cloves, crushed
  • 6cm ginger, finely grated
  • 2 tsp coriander
  • 1 Tbs fenugreek seeds
  • ½ tsp cardamom
  • 1 tsp sweet paprika
  • ¼ tsp chilli
  • ½ tsp nutmeg
  • 1 cup chicken stock
  • 2 Tbs tomato paste
  • Juice and zest lemon
  • 6-8 hardboiled eggs, peeled


  • Cook Time: 32 minutes
    Serves: 6-8
  • Step 1Press BROWN/SEAR on the Express Crock Multi Cooker, add oil, preheat, add chicken in batches, season with sea salt and freshly cracked pepper, cook until golden brown, remove and set aside.
  • Step 2Add onions, and cook stirring for 2 mins, add butter, press START/STOP, press BROWN/SEAR, and sauté onions for about 3 minutes, stirring, add garlic and ginger and sauté for 1 min, add all the spices and sauté for 1 minute. Press START/STOP.
  • Step 3Return chicken and stock and stir. Secure the lid ensuring the steam release value is (closed) position. Press POULTRY and set time for 15 mins, press STOP/START.
  • Step 4Once the Express Crock Multi Cooker has finished cooking, allow the unit to have a natural pressure release time of 5 mins. Remove lid, add tomato paste and lemon juice and zest, add eggs and gently combine.
  • Step 5Optional: serve with roti bread or rice and garnish with fresh coriander leaves
  • To Boil Eggs:
  • Step 1Place 1 cup water in the crockpot, with the steaming rack, add 6 -8 eggs on top of the rack.
  • Step 2Secure the lid, ensure the steam release valve is in the seal (closed) position, press STEAM adjust time to 5 minutes and press START/STOP.
  • Step 3Once the unit has finished cooking, allow the unit to have a natural pressure release time of 2 minutes.
  • Step 4Carefully collect eggs with tongs, and run them under cold water; once cooled peel the shells off and serve.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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