yes, chicken and egg in the same curry.

Fried of the usual suspects (onion, garlic and ginger, then added coconut powder (fine), some black pepper, dhania podi and freshly made garam masala. Fried this until the oil had soaked into the coconut, and ended with a dry mix. Heated until the cocnut turned a little brown. Added coconut milk and tomatoes and some haldi, and some fresh herbs. Then cooked for a while, and added half a red pepper. After cooking for about ten minutes, blended with a hand blender to a smoothish sauce. After about 20 mins, added cut up chicken pieces, and added to the pot on very low heat.

I then started on the rice, with whole green cardamom, a sliced onion and some oil. Added rice to the pan, and stirred to coat every grain. Added a little herb, and cold water to cover by 10mm. Brought to the boil, then added three eggs, turned down the heat, covered with aluminium foil and a plate, and place all this in a dry frying pan,to distribute the heat.

Will make some mint raita, and stir more fresh herbs into the rice, and add some lemon juice.

Sounds good to me, why not! Eggs are added to mince curry/keema sometimes, why not chicken curry?

I've had (from a takeaway) a mince (lamb) meat, chicken pieces and boiled egg curry before now :-)

Interesting combination, how was it Steve?

It was great, a really good combination of flavours and textures :-)