Ingredients

• 150g Leeks / Shallots

• 30g Melted Butter or 30ml Olive Oil

• 4 Garlic Cloves

• 2 Fresh Red Chillies (this makes a mild sauce - increase to 4 for medium and 8 for a hot curry)

• 1 tsp Coriander Seeds

• 1 tsp Ground Turmeric

• 1/2 tsp Cumin Seeds

• 1/2 tsp Mustard Seeds

• 1 tbsp Tamarind Paste

• 400g Tinned Coconut Milk (as high % coconut as you can find - Lidl is good for this)

• 12 Large Hardboiled Eggs (this could be replaced with 600g (raw weight) Diced Chicken Breast, cooked)