Thursday, June 28, 2012

Chicken Soup Curry

Soup curry is originated from Hokkaido and become very popular all over Japan. The specialty of this curry is probably the mild soup and contained a lot of seasonal vegetables. However the spiciness can be adjusted to the liking. There are many famous chicken soup curry rice out there but it's extremely easy to cook at home too. If you are in Japan you can even find the soup Roux. OK Let's get started.

Ingredients (servings 2) 
200g chicken thigh
1 potato
1 green paprika
1/2 red paprika
1/2 carrot
1 eggplant
1 onion 
2 slice pumpkin
1 liter water
2 cubes butter
1 boiled egg
Little Oil
1tbsp curry powder
1 tsp garam masala ( more for the spiciness)
1tsp garlic powder or 2 cloves of fresh garlic 
3 cubes soup bouillon
1 bay leaf
1tsp grated ginger
Salt ( add according to liking)
Little dry or fresh parsley 

Ingredients ( vegetables can be substituted to seasonal or liking one)


1. Chop onion finely and cut vegetables to bite site

2. Heat 1 cube of butter, grill the chicken lightly, dust with little salt and garam masala, and set aside.

3. Heat the remaining butter, saute onion, add spices and stir until fragrant

4. Add chicken, potato, carrot and water. Simmer on a low heat for 20-30 minutes. Skim out foam occasionally. Adjust the taste.

5. Heat some oil in frying pan and grill vegetables until cook.Set aside.

Arrange curry in a bowl, garnish with grilled vegetables, dry or fresh parsley and the curry is  ready to serve with hot rice


  1. Nice. I've never tried making soup curry at home because I heard you need a pressure cooker. Your recipe looks good and easy though. Thanks!

    1. Thanks too, If you do, be sure to let me know feedback how it goes!



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