Hokkaido Chicken Soup Curry


2 carrots, peeled and quartered
1 ear of corn, husk and silk removed, cut into thick rings
1 eggplant, cut into thick wedges lengthways
1 green bell pepper, seeded and cut into 5 cm strips
2 king oyster (eringi) mushrooms, halved lengthways (or quartered if very thick)
4 tbsp vegetable or olive oil
1 tsp salt flakes
4 chicken legs, skin removed
1 brown onion, peeled and grated
2 cloves garlic, peeled and finely chopped
1 tbsp grated ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tsp garam masala
1 cinnamon stick
1/2 cup tomato passata
1 bay leaf
6 cups water or chicken stock
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1/2 cup loosely packed basil leaves, roughly torn
2 hard-boiled eggs, halved
steamed rice or thickly sliced, buttered bread, to serve


  1. Heat the oven to 200°C.
  2. Toss the vegetables in 2 tbsp 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, or until they are roasted and tender.
  3. Season the chicken with salt. Brown, two at a time, in a little oil in a large pot over high heat. Remove and set aside.
  4. Add the onion, garlic and ginger to the pot and fry over medium heat for about 2 minutes, or until softened (add a little more oil if you need to).
  5. Add the spices, tomato passata and bay leaf and fry for a further minute until fragrant. Add the water or stock, soy sauce, sake and mirin and bring to a simmer.

  6. Return the chicken to the pot and simmer for 30 minutes, or until the chicken is tender.
  7. Mix in the basil leaves.

  8. Place each chicken leg in a bowl and add the roasted vegetables and half egg.
  9. Pour over the curry soup and serve with steamed rice or thick sliced, buttered bread.

Makes 4 servings.

Source: Adam’s Big Pot

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