Supper at Joe’s: Chicken & asparagus kedgeree 

SERVES 2 adults + 2 small kids

PREPARE: 15 minutes

COOK: 20 minutes

2 tbsp coconut oil

4 banana shallots, peeled, halved and thinly sliced

600g skinless and boneless chicken thighs, cut into bite-sized pieces

2 tbsp korma curry paste

250g white basmati rice, rinsed in a sieve under cold running water until the water runs clear

100g creamed coconut block

2 bay leaves

4 eggs

200g asparagus spears, trimmed and halved

150g frozen peas

1 lemon, ½ juiced, ½ cut into wedges

small bunch of coriander leaves

natural yoghurt, to serve

• Heat the coconut oil in a wide, shallow pan over a low to medium heat, add the shallots and cook for about 5 minutes until they are just starting to take on some colour.
• Mix the chopped chicken with the curry paste to evenly coat. Turn up the heat just a little then add the chicken to the pan of shallots, stirring and cooking for 3-4 minutes, or until the chicken is cooked through and no longer pink.
• Add the rice to the pan and stir to coat the grains of rice in the oil.
• Add the creamed coconut block to a heatproof jug with 550ml of boiling water and stir until the block has dissolved into the water. Pour the coconut into the pan with the rice, add the bay leaves and cook for 10 minutes, then turn off the heat and cover with a lid for 5 minutes so the rice can absorb any remaining liquid.
• While the rice is cooking, boil the eggs for 8 minutes in a small pan of simmering water. In another small pan of boiling water, cook the asparagus and peas for 3 minutes. Drain the vegetables and peel and halve the eggs.
• Mix the vegetables through the rice, along with the juice of the half lemon and the coriander. Top with the halved hard-boiled eggs, spoon on to plates and serve with a blob of natural yoghurt and a wedge of lemon on the side.