Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 20g butter

  3. 1 tbsp olive oil

  4. 2 brown onions, halved, thinly sliced

  5. 2 tbsp korma curry paste

  6. 2 garlic cloves, crushed

  7. 2 tsp finely grated fresh ginger

  8. 1 1/2 cups basmati rice

  9. 3 cups chicken stock

  10. 4 eggs

  11. 1 tomato, halved, seeded, coarsely chopped

  12. 1/3 cup fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat the butter and oil in a large, deep frypan over medium-high heat until butter melts. Add the onion and cook, stirring occasionally, for 10-15 minutes or until golden. Transfer half the onion to a bowl. Cover with foil to keep warm. Add the curry paste, garlic and ginger to the pan and cook, stirring, for 1 minute or until aromatic.

  2. Add the rice and cook, stirring, for 2 minutes or until rice is well coated in onion mixture. Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid has absorbed.

  3. Use the back of a spoon to make 4 evenly spaced hollows in the rice mixture. Crack 1 egg into each hollow.

  4. Cook, covered, for 5 minutes or until eggs are just set or cooked to your liking.

  5. Sprinkle over the remaining onion. Top with the tomato and coriander.


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