Traditionally, this is eaten with unleavened bread. I unsuccessfully tried making a naan bread once, and have since used flour tortillas. Your supposed to rip pieces of the bread and use it to scoop up the curry. No utensils required! But look out - you will end up with yellow fingers and nails lol!
The recipe can easily be made vegetarian by substituting the chicken with a firm tofu and/or cauliflower, and vegetable stock
In a large, deep skillet, add curry powder and ginger. Stir over medium heat until real fragrant (about a minute or 2).
Next, add the oil, garlic and onions and cook until the onions are tender. Add the chicken and cook until the juices are clear. (around 10-15 minutes depending on the size of your chicken pieces)
Slowly, stir in the chicken stock and the can of coconut milk. Now add your peeled hard-boiled eggs.Season with salt and pepper and bring to almost a soft boil. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally.
This is great alone or served on a bed of steamed jasmine rice. I quarter 1 egg in each serving and ladle the curry over it, I like the yolk to be intact when I'm eating it, the mix of the textures and the layers of the flavor are awesome. ENJOY ;o)!!!