The Chicken and the Egg

I just spoke on the phone with my grand-daughter, who was busy eating chicken pie for dinner. “Was it bought or made by mummy?” I asked. “Mummy never buys things, she makes always them herself” came the indignant reply. We’re one step before (or after) the chicken, as we’re having egg curry this evening, together with Indian pilau, a couple of vegetable dishes and yoghurt. Coincidentally, the on-line version of the Telegraph has a feature on eggs this weekend, called “Ova Easy”. I promise you a simple, great-tasting recipe, without saturated coconut milk and without a cringe-making header.

EGG and TOMATO CURRY

2 tablespoons vegetable oil
2 small-medium onions (preferably red), fairly finely chopped
3 cloves garlic, very finely chopped
2.5 cm ginger, grated or very finely chopped
3 teaspoons coriander powder
1 teaspoon turmeric powder
1/2-1 teaspoon chilli powder
4 medium tomatoes, peeled and diced
salt and black pepper
1/2 cup hot water
6 eggs, hard-boiled, peeled and halved lengthways
1/2 teaspoon garam masala
fresh coriander leaf to garnish

Heat the oil in a pan and gently stir-fry the onions, garlic and ginger until soft and starting to turn golden. Add the coriander, turmeric and chilli, stir-fry for 1 minute, then put in the tomatoes and salt and pepper to taste. Cook uncovered, stirring from time to time, for 5 minutes. Add the water, cover and simmer until the gravy thickens and everything is really soft. Add the eggs and heat through, sprinkle over the garam masala (not essential) and serve with rice and other dishes.