Easter chicken and egg curry

In this egg dish we added the flavours chicken and curry and kept the egg in it’s original form. This is a perfect dish to serve during an Easter dinner and surprise your guests.

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Easter Curry Chicken


For 10 servings

Curry yolk

10 eggs

5 g curry madras

50 ml white wine


Basmati rice

500 ml water

250 g basmati rice

1 lemongrass

3 lime leaf

2 cm ginger root


Rice cream

300 g cooked basmati rice

200 ml Debic Cream Plus Mascarpone

Rice mousse

200 g rice cream (see above)

50 g protein

200 ml poultry stock

200 ml Debic Cream Plus Mascarpone

4 g leaf gelatin



200 g cocoa butter

blue powder dye

red powder dye

New group

Hollandaise sauce

250 g butter

10 ml sambai vinegar

4 egg yolks

1 egg

100 ml poultry stock

20 m lemon juice



20 g fried rice noodles


Curry yolk

Heat the madras curry briefly in a dry pan, then deglaze with white wine.

Rub through a fine sieve.

Freeze the eggs and then let them thaw again in the refrigerator.

Separate the egg whites from the yolks, then blend the yolks in the blender until smooth with the madras curry.

Season to taste with salt.

Pour the mixture into silicone moulds and freeze.

Basmati rice

Bring water to a boil with the bruised lemongrass, lime leaf and ginger root.

Let the flavours infuse well, then add the basmati rice.

Boil until done, pass through a sieve and leave to cool.

Rice cream

Chop the cooled rice together with the Debic Cream Plus Mascarpone until smooth.

Rice mousse

Heat the poultry stock slightly and dissolve the pre-soaked gelatine in it.

Beat the Debic Cream Plus Mascarpone to yoghurt thickness and mix it with the stock.

Beat the egg white until light and airy and stir it into the mixture.

Season to taste with salt.

Pipe the mixture into the silicone egg moulds and press a frozen curry yolk into them so that the yolk sits in the middle of the rice mousse.

Continue filling and insert a wooden skewer.

Let the mould freeze well.


Melt the cocoa butter and add the powdered food colouring bit by bit until a nice light brown colour develops.

Coat the frozen mousse with cocoa butter and leave to thaw in the refrigerator.

Hollandaise sauce

Melt the butter and mix it with the other ingredients until you have a homogeneous mass.

Transfer to a siphon and aerate with two gas cartridges.

Keep warm in a bain-marie at maximum 75°C.


Arrange the nest of deep-fried noodles on the plates and place the eggs on top. Garnish the dish with the Hollandaise sauce.

Recipe tags Easter Curry Chicken Egg