Sapporo Soup Curry
スープカレー
Thin, intensely aromatic curry broth loaded with whole roasted vegetables and tender chicken leg — a Sapporo 1970s invention distinct from thick Japanese curry, designed to be drunk as much as eaten.
- Total
- 1 hr 25 min
- Serves
- 2
- Level
- Medium
Prep 25 min · Cook 1 hr
Ingredients
Method
Roast vegetables (eggplant, pepper, potato) and chicken legs in a 200°C oven for 25 minutes until lightly charred.
About 30 min
Caramelize onion in oil for 20 minutes until deep brown. Add curry powder and garam masala, stir-fry 2 minutes.
About 22 min
Add chopped tomato and cook down 5 minutes. Pour in chicken stock and bring to a boil.
About 8 min
Season with fish sauce and salt. Simmer 10 minutes. Strain if desired for a cleaner broth, or leave rustic.
About 12 min
Place roasted chicken and vegetables into wide bowls. Ladle curry broth over everything. Serve with plain white rice on the side for dipping.
About 5 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 42 g
- Carbs
- 44 g
- Fat
- 22 g
- Fibre
- 8 g
- Sugar
- 10 g
- Sodium
- 1200 mg
Contains: soy
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Recipe by Boon Tools.