Step 2

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.

Step 4

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.

Step 6

Place one chicken maryland in each bowl and add the roasted vegetables and half an egg.

Step 8

Pour over the curry soup and serve with thick-sliced, buttered bread or steamed rice.