Kerala Egg Curry With Coriander Rice & A Chicken Breast

Boil a kettle

Add your eggs to a pot of boiled water with a small pinch of salt and bring to the boil over a high heat (salt prevents the eggs from cracking)

Once boiling, cook for exactly 8 min for perfect, mid-boiled eggs, then fill a bowl of very cold water and add the cooked eggs to the bowl, then set aside

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a knob of butter

Once melted, add your yellow mustard seeds and half of your garam masala (you'll use the rest later!)

Cook for 2-3 min or until fragrant then set aside and reserve the pan – this is your masala mustard butter

Reboil half a kettle

Peel and finely slice your red onion[s]

Chop your tomato[es] into wedges

Chop your coriander finely, including the stalks

Crush your cardamom pods open by squashing them with the side of a knife

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced onion and the tomato wedges and cook for 5-6 min or until starting to soften

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Add your tomato paste, Kashmiri-style chilli paste, curry powder, ginger & garlic paste, crushed cardamom and bay leaf[ves] with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 1-2 min or until fragrant

Once fragrant, add your cultured coconut with 200ml [250ml] [350ml] boiled water and cook for 5-6 min or until slightly thickened

Peel the cooled eggs

Add the peeled eggs and the remaining garam masala to the pan and cook for 2 min or until warmed through – this is your Kerala egg curry