1. Bring a pot of water to the boil and add the eggs. Reduce the heat and simmer for 8 minutes. Remove the eggs and shock in iced water until completely cool, then peel. 

2. Combine chicken with 1 teaspoon of the turmeric and salt and set aside for 10 minutes.

3. Heat a large, deep frying pan over medium heat and add the oil. Add a pinch of turmeric and fry the eggs until coated with the yellow oil and lightly browned. Remove eggs from the pan, then fry the chicken in batches until lightly browned (the chicken doesn't have to be cooked through). Remove chicken from the pan and set aside.

4. Add a little more oil to the pan if needed, then the onion, garlic and ginger and fry for about 8-10 minutes, until softened. Add the coriander, cumin, garam masala, chilli (if using) and remaining turmeric and fry for a minute until fragrant. Add the tomatoes and a cup of water and bring to a simmer. Cover and simmer for 10 minutes. Add the chicken and simmer for 5 minutes, adding water if needed to maintain a thick curry consistency. Stir through the cream and eggs and simmer for a further 5 minutes, then taste and adjust seasoning. Remove from the heat and stand for at least 5 minutes before serving. 

Also try Adam Liaw's cardamom and pistachio fudge