5 Spices Sapporo Soup Curry

Name: 5 Spices Sapporo Soup Curry
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp Vegetable oil for stir frying; 1 clove ☆ Garlic (minced); 1 heaping teaspoon ☆ Basil (dried); 2 tsp ★ Garam masala; 1 heaping teaspoon ★ Coriander (powder); 1 heaping teaspoon ★ Cumin (powder); 2 tbsp ★ Curry powder; 700 ml Water; 1 Soup stock cube; 1 heaping teaspoon Sugar; 1 tsp Soy sauce; 1/2 to 1 teaspoon Salt (adjust to taste ♪); 1/2 medium Onion (finely chopped); 1 thigh Chicken thigh; 2 small Potatoes; 1/2 small Carrot; 2 Green peppers; 1 Boiled egg

cookpad.japan @cookpad_jp

I love soup curry. I tried making it with the spices I had on hand, and wow! It was quite delicious. I think it's pretty close to the version they serve at a restaurant in Sapporo that I love.

If you don't like spicy food, this might be too much for you. It's too spicy for small children.
You can use whatever added ingredients you like. I recommend things like daikon radish, lamb, bacon and cabbage. For 2 servings. Recipe by Ryuuchan mama

I love soup curry. I tried making it with the spices I had on hand, and wow! It was quite delicious. I think it's pretty close to the version they serve at a restaurant in Sapporo that I love.

cookpad.japan @cookpad_jp

I love soup curry. I tried making it with the spices I had on hand, and wow! It was quite delicious. I think it's pretty close to the version they serve at a restaurant in Sapporo that I love.

Saved

Ingredients

2 servings

2 tbspVegetable oil for stir frying
1 clove☆ Garlic (minced)
1heaping teaspoon ☆ Basil (dried)
2 tsp★ Garam masala
1heaping teaspoon ★ Coriander (powder)
1heaping teaspoon ★ Cumin (powder)
2 tbsp★ Curry powder
700 mlWater
1Soup stock cube
1heaping teaspoon Sugar
1 tspSoy sauce
1/2to 1 teaspoon Salt (adjust to taste ♪)
Additions: Chicken and vegetables
1/2 mediumOnion (finely chopped)
1thigh Chicken thigh
2 smallPotatoes
1/2 smallCarrot
2Green peppers
1Boiled egg

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Steps

1

You can add any ingredients you like to the curry base. I usually add chicken thigh. This time I made a simple version with chicken thigh and vegetables.
2

Prepare the vegetables. Peel the potatoes and carrot, cut into half lengthwise, and microwave using the root vegetable setting. You could also boil the potatoes and carrot, of course.
3

Cut the chicken into bite sized pieces. Cut the green peppers into half.
4

Heat vegetable oil in a pan, add chopped garlic and basil, and stir fry over low heat until golden brown. The key to the flavor is the browned basil.
5

Add the ★ spices to the pan, and stir fry over low heat for about 5 minutes, taking care not to let it burn. Add chopped onion and continue stir frying.
6

After about 5 minutes, when the spices and onions are well blended, add water and the rest of the flavoring ingredients. Add half of the salt first, and adjust with more salt if needed at the end.
7

Simmer over medium heat until it's bubbling. Add the cut-up chicken and simmer over medium-low heat for about 10 minutes while skimming off the scum.
8

Add the other vegetables - the microwaved potatoes and carrot and the green peppers. Simmer over low heat for about 5 minutes, and it's done.
9

Put the solid ingredients on a serving plate with the boiled egg cut in half, and ladle the soup over. Serve rice on a separate plate, and eat both the rice and soup with a spoon.
10

I made it very simply this time, but if you pan fry the chicken before adding it to the soup, or deep fry the vegetables, it will taste more like a restaurant version of this dish.
11

If you deep fry the vegetables, don't simmer in the soup. I think the chicken will have more flavor if it's simmered for a bit.