Description
A Hokkaido-style dish with tender chicken and colorful fried vegetables in a spiced, soupy Japanese curry broth served with rice.
Ingredients
Units
Scale
- White rice, for serving
- 3 chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral cooking oil
- 2 tablespoons butter
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 3/4 onion, diced
- 1 1/2 tablespoons flour
- 1 tablespoon Japanese curry powder
- 1 tablespoon garam masala
- 1/2 tablespoon cayenne pepper (add more or less depending on your spice preference)
- 3 cups chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 bay leaf
- Kabocha, thinly sliced
- Zucchini, thinly sliced
- Shimeji mushrooms, trimmed
- Boiled potato, sliced into wedges
- Carrots, cut into thick slices
- Okra, cut in half lengthwise
- Lotus root, thinly sliced
- Japanese eggplant, thinly sliced
- Neutral oil, for shallow frying
Instructions
- Season chicken thighs with salt and pepper.
- Heat oil in a large pot over medium-high heat, then sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same pot, add minced garlic and ginger. Sauté until fragrant, about 30 seconds.
- Add butter and diced onion. Cook for 2-3 minutes until the onions begin to soften and turn translucent.
- Stir in the flour to coat the onions, then add curry powder, garam masala, and cayenne pepper.
- Pour in chicken stock, then add tomato paste, rice vinegar, soy sauce, sugar, and the bay leaf. Stir well to combine. Feel free to add a little more soy sauce for saltiness or sugar for sweetness.
- Return the seared chicken to the pot. Cover and simmer for 30-35 minutes until the chicken is tender and the broth is flavorful.
- While the soup simmers, shallow-fry your vegetables (see above ingredients: kabocha, zucchini, carrot, okra, lotus root, potatoes, etc. ) in a pan with a bit of oil until lightly golden and tender.
- Ladle the soup curry into bowls, top with the fried vegetables, and serve with a side of steamed white rice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 3