Sapporo soup curry

Method

1. 1 Marinate the chicken thighs with salt, pepper, and half of the curry powder, then let it sit for 20 minutes.
2. 2 Pan-fry the skin-down chicken thighs for 5 minutes until golden brown and crispy, then flip and cook for another 3 minutes before removing from the pan.
3. 3 Sauté the chopped onion, garlic, and ginger in the pan for 8 minutes until browned, then add the remaining curry powder and garam masala and stir for 1 minute until fragrant.
4. 4 Pour in the canned tomatoes and chicken broth, add the chicken thighs, and simmer for 30 minutes to allow the broth to develop its rich flavor.
5. 5 Quickly fry the eggplant, zucchini, bell peppers, carrots, and potatoes separately for 5 minutes to retain their color, then add them to the soup pot and cook for another 8 minutes.
6. 6 Season the soup with red chili powder to your liking, ladle it into a deep bowl, and serve with a separate bowl of hot rice.

With an appliance

• Pressure cooker 55 min

  Replace step 4: after sautéing the spices and tomatoes, simmer the chicken thighs in the broth under high pressure for 10 minutes, then release the pressure naturally for 8 minutes. The vegetables in step 5 are still fried separately and only cooked with the lid open for 8 minutes to retain their color and prevent them from becoming mushy.