Photograph of the finished Sapporo soup curry

Japan · Cà ri súp gà rau củ Sapporo

Sapporo soup curry

1 hr 15 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 4
  • Photograph of Curry powder Curry powder 1.7 oz
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 2
  • Photograph of Potato Potato 4
  • Photograph of Eggplant Eggplant 1.2
  • Photograph of Bell pepper Bell pepper 1.2
  • Photograph of Zucchini Zucchini 1.2
  • Photograph of Canned tomatoes Canned tomatoes 11.3 oz
  • Photograph of Chicken broth Chicken broth 6 ¾ cups
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Oil Oil ¼ cup
  • Photograph of Steamed rice Steamed rice 1.6 lb

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.

Start cooking