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Export 20 ingredients for grocery delivery
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.
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