Soup Curry 札幌スープカレー

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Soup Curry 札幌スープカレー

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Japanese

Ingredients
  

Steamed Rice

  • 2 rice cooker cups Uncooked Japanese short grain rice
  • water Fill up till 2 cup line

Soup Curry

  • 1 Onion diced
  • 1 Carrot cut into small pieces
  • 1 package Shimeji mushrooms
  • 3 cloves Garlic minced
  • 1 knob Ginger grated
  • 1 kg Chicken thighs bone-in
  • 1 tsp Kosher salt for chicken
  • Freshly ground black pepper for chicken
  • ½ tbsp extra virgin olive oil
  • 1 tbsp Unsalted butter
  • ¼ tsp Kosher salt for onion
  • 3 cups Chicken stock
  • 1 Tbsp Dry basil
  • 1 Bay leaf
  • 1 tsp Light soy sauce

Seasonings

  • 1 piece Japanese curry roux 1 small square block
  • 1 tbsp Curry powder
  • 1 tsp Garam masala
  • 1 tbsp Tomato paste
  • 1 tbsp Honey
  • 1 ½ tbsp Mango chutney

Additional Vegetables

  • Russet potato
  • Red bell pepper
  • Okra
  • Japanese/Chinese eggplant
  • Lotus root
  • Kabocha squash

Instructions
 

Make Steamed Rice

  • Rinse rice and drain well. Place rice and water in the inner pot of the cooker. Close the lid.
  • START. When cooking is completed, warming will start. Fluff up the rice with a rice scooper. Tip: Adjust cooking time and water according to personal taste.

Curry

  • Gather all the ingredients. Once we start cooking, we don't have time to measure, so make sure to prepare the seasonings ahead of time.
  • Pat dry the chicken with paper towel to remove any moisture. Season the chicken with kosher salt and freshly ground black pepper.
  • Heat a crock pot and add oil. Brown the chicken, skin side down, for 5 minutes each side, or until golden brown. Don’t crowd the pot and brown the chicken in batches, if necessary.
  • After the bottom side is nicely brown, flip to cook the other side. Then transfer the chicken to a plate and continue with the next batch. Set aside.
  • Add the diced onion and 1 Tbsp unsalted butter. Sauté until translucent, about 7-8 minutes.
  • Add the garlic and ginger and mix all together.
  • Add Japanese curry roux, Curry powder, and Garam masala. Give it a quick stir.
  • Add Tomato paste and sauté until fragrant.
  • Add Honey and Mango chutney and mix all together.
  • Gradually add half the chicken broth, scraping the brown bits on the bottom of the pot. Transfer the chicken back to the pot.
  • Add the carrots, shimeji mushrooms, and the rest of chicken broth.
  • Add Dry basil and Bay leaf. Gently mix all together.
  • Add other vegetables.
  • Bring to a boil. Lower heat and close the lid. Cook for 45 minutes. Stir occasionally.
  • Once the vegetables are cooked is done, add soy sauce. Taste and adjust the flavor.
  • Serve the steamed rice in a small bowl or plate and the soup curry in a bowl. When you eat, pick up some rice with a spoon, and scoop soup curry. Enjoy!
  • DONE
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