Hokkaido Chicken Soup Curry Recipe

Soup curry can be considered a local delicacy of Hokkaido, and those who have visited Sapporo are likely familiar with this dish. The origin of soup curry can be traced back to the late 20th century when this uniquely flavoured curry started to gain popularity in several restaurants in Sapporo. Hokkaido's cold climate has given the locals a special fondness for warm, soupy dishes, and with its rich spices and deep flavours, soup curry has become one of the most popular choices during the winter months.

The Flavours and Characteristics of Soup Curry

As a soup curry, this dish naturally contains more liquid, making the broth thinner than that of regular curry. However, don't assume that this means the taste is weak. In fact, soup curry is often made by simmering a variety of vegetables, which not only enhances the curry's sweetness but also adds a rich depth of flavour. The aroma of soup curry comes from a combination of various spices and fresh ingredients, creating a robust fragrance that is especially satisfying during the cold winter months.

Choice of Vegetables

When making soup curry, the types of vegetables can be adjusted according to personal preference. You can freely add or reduce the quantity of vegetables as you like. Personally, I love to include potatoes and pumpkin because they are rich in starch, which helps to slightly thicken the curry broth during the cooking process, enhancing the overall texture. The creamy texture of the potatoes and the sweetness of the pumpkin combine perfectly with the spicy and aromatic curry, making each bite a truly satisfying experience.

Tips and Cooking Techniques

The curry powder used in soup curry usually has a bit of spiciness, so if you’re not a fan of too much heat, you might want to skip the chilli peppers in the recipe. Additionally, consider adding the chicken thighs to the pot earlier in the cooking process. This not only enhances the sweetness of the broth but also allows the chicken to fully absorb the curry flavours, making it even more delicious. These simple tips can not only elevate the taste of your soup curry but also help you easily create a dish at home that’s full of Hokkaido's unique culinary charm.

Ingredients (serve 2)

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Basic Ingredients

Chicken Maryland	2 each
Garlic	4 cloves
Ginger	2 slices
Onion	½ each
Pumpkin	80g
Potato	1 each
Carrot	1 each
Zucchini	½ each
Broccoli	½ each
Baby Corn	6 each
Eggplant	1 each
Egg	1 each

Seasoning

Curry Powder	2 tbsp
Italian Dried Herbs	1 tsp
Bird's Eye Chilli (optional)	1 each
Tomato Sauce	200 g
Vegetable Stock	600 ml
Water	600 ml
Salt	1 tsp

Steps

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1. Rub the chicken thighs with a little salt and marinate for 15 minutes; brunoise the onion; cut the carrot into chunks; slice the zucchini; chop the chilli; slice the ginger; cut the broccoli into florets; peel and slice the pumpkin; clean the baby corn; cut the potatoes into chunks; and cut the eggplant into sections.

2. Heat a frying pan over medium heat, add 3 tablespoons of oil, and place the chicken thighs in the pan (skin side down first). Fry until the surface is golden brown, then remove and set aside.

3. Using the same pan, first add the potatoes and fry for 5 minutes until golden brown. Then, add the pumpkin and eggplant, and stir-fry until slightly charred. Remove and set aside.

4. Heat a soup pot over medium heat, add the ginger slices, onion, chilli and garlic, sauté until softened. Then, add the dried Italian dried herbs, tomato sauce, and curry powder, and stir-fry for 1 minute.

5. Next, add the vegetable broth, water, and chicken thighs. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

6.After 15 minutes, add the carrot and potatoes, and continue to simmer on low heat for 10 minutes. Then, add the eggs and the remaining vegetables (pumpkin, broccoli, baby corn, eggplant, and zucchini), and cook for an additional 5-7 minutes. Before serving, adjust the seasoning with salt to taste.

7. Serve with white rice or udon noodles, for a perfect meal!