How to Cook Hokkaido Soup Curry

Thursday, May 23, 2024

How to Cook Hokkaido Soup Curry

This year, I've been really into soup curry, which was originated in Hokkaido, Japan. It's soup with aromatic curry flavor.

While Japanese curry is thick and a consistency similar to stew, soup curry is thin and watery base. Japanese curry is made with a roux-based curry sauce, but soup curry incorporates additional spices like curry powder, garam masala, and basil.

I usually make large amount of soup curry on weekends, and enjoy the soup for five days. Today, I'm going to share with you how to cook soup curry.

Ingredients for 10 Servings

1 LB of Chicken Thigh (Cut into Bite Sizes)

Pinch of Salt and Black Pepper

1 Onion (Minced)

2 Teaspoons of Cumin Seeds

4 Cloves of Garlic (Minced)

1 Tablespoon of Ginger (Minced)

3 Tablespoons of Curry Powder

1 Tablespoon of Garam Masala

2 Tablespoons of Dried Basil Leaves

1 Large Can (28 oz / 794g) of Diced Tomato

3 Carrots (Chopped)

3 Potatoes (Chopped)

2 Tablespoons of Chicken Bouillon Powder

1,500 ml (50 fl oz) of Water

2 Tablespoons of Ketchup

1. Heat oil in a pan over high heat, and saute chickens until browned both sides.

2. Heat oil in a pressure cooker over high heat. Put onions and sprinkle salt. Cook for 3 minutes.

3. Add cumin seeds, garlic and ginger. Stir thoroughly.

4. Add curry powder, garam masala and basil leaves. Stir thoroughly for a minute.

5. Add tomato, chicken, carrots, potatoes, chicken bouillon powder, water and ketchup. Stir to combine well. Cover the lid. When it the pressure cooker is fully with pressure, reduce heat to low and simmer for 4 minutes. Then, turn off the heat. Wait until it naturally deflates completely.