Dorho curry with chicken and egg

Ingredients

2 cans	Tomatoes, 400g each, pureed
2 cloves	Garlic, finely chopped
3 tsp	Fresh ginger, finely chopped
8	Chicken drumsticks (Main)
3	Onions, medium, finely chopped
1 Tbsp	Tomato paste
2 Tbsp	Oil
2 Tbsp	Lemon juice
1 Tbsp	Chilli paste
1 cup	Water
2 tsp	Ground cardamom
1	Salt & freshly ground pepper, to season
8	Eggs, boiled and peeled (Main)

Directions

1. Sprinkle the chicken with lemon juice and salt. Leave for 30 minutes.
2. Heat the oil in a pan and fry the onions over a medium heat until soft and beginning to colour.
3. Add the chilli paste and cook for five minutes. Add the tomatoes, tomato paste, garlic, ginger and cardamom and water.
4. Stir well, then simmer for 20 minutes.
5. Add the chicken and simmer for 30 minutes or until the chicken is cooked.
6. Season and add the whole eggs five minutes before serving.