Joe Wicks’ chicken & asparagus kedgeree

Everyone will love this delicious, easy-to-make and healthy meal that the Body Coach serves up for his own family.

Andrew Burton


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, 1⁄2 juiced, 1⁄2 cut into wedges
Small bunch of coriander leaves
Natural yoghurt, to serve

  1. 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.
  2. 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.
  3. Add the rice to the pan and stir to coat the grains of rice in the oil.
  4. 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.
  5. 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.
  6. 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.

Love the recipe? Now buy the book

Joe's family food
Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to or call 020 3308 9193. Free p&p on orders over £20.