Hokkaido - Soup Curry
Sapporo's signature contribution to the curry world - a thin, aromatic broth-based curry with whole roasted vegetables and tender chicken.
Ingredients
| 4 | chicken drumsticks or bone-in thighs | |
| 4 cups (960ml) | chicken broth | |
| 1 can (14 oz/400ml) | coconut milk | |
| 3 tablespoons | 45 ml | vegetable oil |
| 1 | onion, finely chopped | |
| 3 cloves | garlic, minced | |
| 1 tablespoon | 15 ml | grated ginger |
| 3 tablespoons | 45 ml | curry powder |
| 1 teaspoon | 5 ml | cumin |
| 1/2 teaspoon | 2.5 ml | turmeric |
| 2 tablespoons | 30 ml | fish sauce |
| 2 | potatoes, halved | |
| 2 | small eggplants, halved | |
| 1 | carrot, cut into thick rounds | |
| 1 | bell pepper, halved | |
| — | steamed rice to serve |
Instructions
- Roast vegetables (potato, eggplant, carrot, bell pepper) in a 400 degrees F (200 degrees C) oven with 1 tablespoon oil for 25 minutes until caramelized. Set aside.
- Season chicken and brown in 2 tablespoons oil over medium-high heat, about 3 minutes per side. Remove.
- In the same pot, cook onion for 8 minutes until golden. Add garlic and ginger, cook 1 minute. Add all spices and cook 1 minute more.
- Add broth, coconut milk, and fish sauce. Return chicken. Simmer for 30 minutes until chicken is cooked through.
- Arrange roasted vegetables in deep bowls. Place chicken in the center. Ladle broth over everything. Serve with rice.