Soup Curry
User Reviews
4.3
9 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
2 servings
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Calories
978 kcal
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Course
Main Course, Soup
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Cuisine
Japanese
Soup Curry
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Flavorful soup curry with curry salt dusted vegetables and chicken, a specialty of Sapporo, Japan.
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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)
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.
- 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.
- 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.
- 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.
- While the chicken cooks, prepare all the assorted vegetables and mix the 1 teaspoon garam masala with 1 teaspoon salt in a small bowl.
- 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.
- 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.
- Stir in the 200 milliliters coconut milk into the curry and add salt as needed, keep it warm over low heat.
- 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 Information
Show Details
Calories
978kcal
(49%)
Carbohydrates
65g
(22%)
Protein
44g
(88%)
Fat
63g
(97%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
194mg
(65%)
Sodium
1941mg
(81%)
Potassium
1980mg
(57%)
Fiber
11g
(44%)
Sugar
21g
(42%)
Vitamin A
1682IU
(34%)
Vitamin C
70mg
(78%)
Calcium
218mg
(22%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 978 kcal
% Daily Value*
| Calories | 978kcal | 49% |
| Carbohydrates | 65g | 22% |
| Protein | 44g | 88% |
| Fat | 63g | 97% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 1941mg | 81% |
| Potassium | 1980mg | 42% |
| Fiber | 11g | 44% |
| Sugar | 21g | 42% |
| Vitamin A | 1682IU | 34% |
| Vitamin C | 70mg | 78% |
| Calcium | 218mg | 22% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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