• Put a big pot of water on to boil to cook the noodles. Pre-heat your oven to 375F. Put an ovenproof skillet large enough to hold the chicken in the oven to pre-heat.

Medium boiled eggs

• Gently lower the eggs into the boiling water (the water for the noodles) and cook for 6 1/2 minutes for large eggs. 7 1/2 minutes for extra large eggs.
• After 6 1/2 (or 7 1/2 depending on the size of the eggs) minutes place the eggs in a bowl of ice water to cool. You want them to cool quickly to stop the yolks from hardening.
• Peel the eggs and set aside.

Cook the chicken

• You can ask your butcher to bone out the chicken thighs or do it yourself. The important thing is the skin stays on.

  Rub the chicken with a bit of vegetable oil and season with salt.
• Remove the skillet from the oven. Be careful. The handle is hot. Putting a bar towel on the handle to remind you is never a bad idea. This is one burn you can live without.
• Place the chicken, skin side up, in the skillet and return to the oven.
• Cook until the chicken reaches an internal temperature of about 170F. This takes 12-15 minutes. Remember - that handle is hot.
• Flip the chicken so the skin side is down and place the pan over medium heat. Fry about a minute. You just want the skin to crisp up and turn golden. Remove the chicken from the pan and tent with foil. Set aside.
• Spoon off the fat. Leave the darker liquid and any fond in the pan. That stuff is serious flavour.

Make the broth

• Deglaze the pan with a bit of chicken stock. Scrape up any those little bits in the bottom of the pan. Add about two cups of stock. Bring to a simmer.
• Place the cubes in the stock, remove from the heat and cover. Let it sit for 5 minutes.
• Uncover and look. The cubes should be melted at this point. Stir them into the stock. It isn't easy to get the curry cubes fully melted and smooth. You will likely have to chase little bits around your pot. I've tried all sorts of approaches. This is the best I've figured out so far but it isn't perfect.
• Add the remaining stock and simmer for about 4-5 minutes.
• While the stock simmers cook the ramen noodles per the instructions on the package.
• Drain the noodles.

To serve

• Slice each egg in half lengthwise. Be careful. The yolks still have a bit of runny texture.
• Divide the noodles across two bowls. Ladle the broth into the bowls. Slice the chicken into strips (use a sharp knife so you get skin and chicken in each slice) and arrange the chicken overtop the noodles and pour half the broth into each bowl. Add the eggs, submerging slightly to warm them through.
• Garnish with green onion and sesame seeds and dig in!