Heat the oil and ghee in a medium pot over medium/high heat. Add the bay leaves, cinnamon, cardamom, whole peppercorns, cumin and cloves and stir for 2 - 3 minutes.
Turn down the heat, add the onion, garlic, ginger and green chillies and cover the pot with a lid for 7- 8 minutes. You will need to keep an eye on it to make sure it isn't sticking.
Turn the heat up and add the chicken, turmeric, cumin, coriander, chilli powders and madras curry powder. Add 400 ml water, bring to the boil and then turn the heat down to a simmer. Cover the pot with a lid for 25 - 30 minutes.
Add the egg and mix through. Serve with roti or rice.