Chicken Kedgeree

I know that traditionally Kedgeree is made with fish, but we're not all great lovers of fish so I've used chicken - maybe I can no longer call it Kedgeree, possibly it should be called a Biryani or a risotto, who knows. I wanted to put boiled eggs on the top though (as I over bought on the eggs and now have 42 in the fridge!) so I'm calling it Kedgeree!

Chicken Kedgeree - serves 4

1 tbsp Olive Oil

1 onion, chopped

1 garlic clove, crushed

1 tbsp Curry powder

320g Brown Basmati rice

1 litre of water (or stock)

200g cooked chicken breast strips (I used frozen ready cooked)

100g frozen peas

100g frozen sweetcorn

125g Asparagus tips, sliced

1 tsp coriander paste (or handful of chopped fresh coriander)

2 boiled eggs, quartered

• Heat the oil in a large pan
• Add the onion and garlic and cook for approx 5 minutes to soften, without browning
• Stir in the curry powder and rice and then add the water, stir well
• Bring to the boil, turn the heat down, place the lid on and simmer gently for 20 minutes, until most of the liquid has been absorbed
• Stir in the chicken, peas, sweetcorn, asparagus and coriander and cook for a further 5 - 10 minutes with the lid on (you may need to add additional water if the rice starts sticking)
• Serve with the boiled egg quarters