4.3 from 6 votes
Soup Curry
Flavorful soup curry with curry salt dusted vegetables and chicken, a specialty of Sapporo, Japan.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
2
servings
Calories:
978 kcal
Course:
Main Course, Soup
Cuisine:
Japanese
Ingredients
Soup Curry
- 28 grams butter 2 tablespoons, cultured, unsalted
- 15 grams garlic (3 large cloves, grated)
- 25 grams ginger ½-inch piece, grated, fresh
- 520 grams onion (2 medium s finely minced)
- 2 bay leaf
- 5 pods green cardamom
- 1 pod black cardamom
- 1 cinnamon stick
- 2 tablespoons curry powder Japanese style
- 2 cups tomato juice
- 2 cups chicken stock low sodium
- 1 tablespoon soy sauce
- 620 grams chicken leg 2 large legs, whole
- chili peppers fresh (optional)
- 200 milliliters coconut milk
Vegetables
- vegetable assorted
- 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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 978
% 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.