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+ servings

Soup Curry

Flavorful soup curry with curry salt dusted vegetables and chicken, a specialty of Sapporo, Japan.
Course Entree, Soups & Stews
Cuisine Japanese
Level Intermediate
Main Ingredient Poultry, Vegetable
Diet Low Sugar, Low-Carb
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings


Soup Curry

  • 28 grams cultured unsalted butter (2 tablespoons)
  • 15 grams garlic (3 large cloves, grated)
  • 25 grams fresh ginger (1/2-inch piece, grated)
  • 520 grams onion (2 medium s finely minced)
  • 2 bay leaves
  • 5 pods green cardamom
  • 1 pod black cardamom
  • 1 cinnamon stick
  • 2 tablespoons curry powder
  • 2 cups tomato juice
  • 2 cups low sodium chicken stock
  • 1 tablespoon soy sauce
  • 620 grams whole chicken legs (2 large legs)
  • chili peppers fresh (optional)
  • 200 milliliters coconut milk


  • assorted vegetables
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • vegetable oil (for frying)


  1. Melt the butter in a saute pan over medium high heat and then add the garlic and ginger. Saute until fragrant and just starting to brown and then add the onions, bay leaves, green cardamom, black cardamom, and cinnamon stick.
  2. Turn down the heat to medium low and fry the onions, stirring periodically until they are a caramel color and have reduced to about 1/4 of their original volume (30-40 minutes).
  3. When the onions are caramelized, add the curry powder and fry until fragrant.
  4. Add the tomato juice, chicken stock and soy sauce, and turn up the heat to bring the soup to a boil.
  5. Add the chicken legs and chili peppers (optional), cover with a lid, and turn down the heat to maintain a gentle simmer. Cook for 40 minutes.
  6. While the chicken cooks, prepare all the vegetables and mix the garam masala with 1 teaspoon of salt in a small bowl.
  7. When the chicken is done, remove the chicken from the liquid and place on a wire rack over a sheet pan. Let the surface of the chicken dry out for a few minutes and then rub with a little vegetable oil and sprinkle all surfaces with the garam masala salt mixture.
  8. Preheat the oven to 450 degrees F.
  9. Add 1-inch of oil to a heavy bottomed pot and heat to 340 degrees F (170C) and line a wire rack with paper towels.
  10. Add the coconut milk to the curry and add salt as needed, keep it warm over low heat.
  11. Roast the chicken in the oven until the skin is golden brown (7-10 minutes).
  12. Fry each of the vegetables until they are tender but still vibrant in color. Keep in mind that some vegetables take longer than others to cook. For instance carrots will take a few minutes vs okra which will cook in a few seconds. Drain the fried vegetables on paper towels and sprinkle with the garam masala salt.
  13. To plate, pile the vegetables on the chicken and pour the curry soup around the chicken and vegetables. Serve with rice or bread.