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Soup Curry Recipe - Japanese Cooking 101
Ingredients
- Chicken wing6–8
- Salt½ tsp
- Onion½
- Carrot1
- Potato1
- Ginger½ tbsp
- Garlic½ tbsp
- Oil4 tbsp
- Curry · powder1 tbsp
- Garam masala½ tbsp
- Cumin · powder½ tbsp
- Chicken broth2 ½ cups
- Black pepper
- Rice2–3 cups
- Asparagus4
- Lotus root4 slices
- Kabocha squash2 slices
- Bell pepper½
- Egg1
Instructions
- Salt the chicken and leave it for 5 minutes.
- Thinly slice the onion, cut the carrot into wedges, cut the potato into 6-8 pieces, and grate the ginger and garlic.
- Heat the oil in a pot over medium-high heat and brown the chicken for 3-4 minutes until lightly golden.
- Add the cut vegetables and cook for a couple of minutes.
- Add the ginger, garlic, curry powder, garam masala, cumin powder, and salt and pepper to taste, and cook for another couple of minutes.
- Pour in the chicken broth, cover, and simmer for 20-30 minutes until the chicken is tender.
- Cut the topping vegetable into large pieces and fry them in oil in a frying pan until cooked through.
- Cut the egg in half.
- Pour the curry into a dish, top with the vegetables and egg, and serve with steamed rice on the side.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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