Soup Curry

A colorful display of vegetables makes this soup appetizing even before you take a bite.

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

Cook Time 50

Total Time 1

Servings servings

Calories 978kcal

Equipment

Ingredients

Soup Curry

28 grams cultured unsalted butter (2 tablespoons)
15 grams garlic (3 large cloves, grated)
25 grams fresh ginger (½-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 Japanese 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

Vegetables

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

Grams + US Cups - US Standard

Instructions

Melt the 28 grams cultured unsalted butter in a sauté pan over medium high heat and then add the 15 grams garlic and 25 grams fresh ginger. Sauté until fragrant and just starting to brown, and then add the 520 grams onion, 2 bay leaves, 5 pods green cardamom, 1 pod black cardamom, and 1 cinnamon stick.
28 grams cultured unsalted butter, 15 grams garlic, 25 grams fresh ginger, 520 grams onion, 2 bay leaves, 5 pods green cardamom, 1 pod black cardamom, 1 cinnamon stick
Turn down the heat to medium low and fry the onions, stirring periodically until they are a caramel color and have reduced to about ¼ of their original volume (30-40 minutes).
When the onions are caramelized, add the 2 tablespoons Japanese curry powder and fry until fragrant.
2 tablespoons Japanese curry powder
Add the 2 cups tomato juice, 2 cups low sodium chicken stock, and 1 tablespoon soy sauce, and turn up the heat to bring the soup to a boil.
2 cups tomato juice, 2 cups low sodium chicken stock, 1 tablespoon soy sauce
Add the 620 grams whole chicken legs and chili peppers (optional), cover with a lid, and turn down the heat to maintain a gentle simmer. Cook for 40 minutes.
620 grams whole chicken legs, chili peppers
While the chicken cooks, prepare all the assorted vegetables and mix the 1 teaspoon garam masala with 1 teaspoon salt in a small bowl.
assorted vegetables
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.
1 teaspoon garam masala, 1 teaspoon salt
Preheat the oven to 450 degrees F.
Add 1-inch of vegetable oil to a heavy bottomed pot and heat to 340 degrees F (170C) and line a wire rack with paper towels.
vegetable oil
Stir in the 200 milliliters coconut milk into the curry and add salt as needed, keep it warm over low heat.
200 milliliters coconut milk
Roast the chicken in the oven until the skin is golden brown (7-10 minutes).
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.
To plate, pile the vegetables on the chicken and pour the curry soup around the chicken and vegetables. Serve with rice or bread.

Nutrition