Ingredients
The following ingredients have 4 Servings
- 2 carrots, peeled and quartered
- 1 ear of corn, cut into thick rings
- 1 eggplant, cut into thick wedges lengthways
- 1 green capsicum, cut into 5cm strips
- 2 king oyster mushrooms, halved lengthways (or quartered if very thick)
- 4 tbsp vegetable oil, or olive oil
- 4 chicken marylands, skin removed
- 1 tsp flake salt
- 1 brown onion, grated
- 2 cloves garlic, finely chopped
- 1 tbsp grated ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tsp garam marsala
- 1 cinnamon stick
- ½ cup tomato passata
- 1 bay leaf
- 1.5 litres water or chicken stock
- 1 tbsp each sake, soy sauce and mirin
- ½ cup loosely packed basil leaves, roughly torn
- 2 hard-boiled eggs, to serve
Instruction
- <p>1. Heat your oven to 190C (fan forced). Toss the vegetables in two tablespoons of the oil and arrange on a baking tray lined with baking paper. Scatter with salt and bake the vegetables uncovered for 25-30 minutes until they are roasted and tender.</p> <p>2. Season the chicken marylands with salt and brown, two at a time, in a little oil in a large pot and set them aside. Add the onion, garlic and ginger to the pot and fry for about two minutes until softened (add a little more oil if you need to). Add the spices, tomato passata and bay leaf and fry for a further minute until fragrant. Add the water or stock, sake, soy sauce and mirin and bring to a simmer. Return the chicken to the pot and simmer for 30 minutes, until the chicken is tender. Stir through the basil leaves.</p> <p>3. Place one chicken maryland in each bowl and add the roasted vegetables and half an egg.</p> <p>4. Pour over the curry soup and serve with thick-sliced, buttered bread or steamed rice.</p>
