Entree: Japan – Hokkaido – 札幌スープカレー ➤ Sapporo Sūpu Karē (Hokkaido-style soupy curry with braised chicken and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (18 g) curry powder (Japanese or mild curry)
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) smoked paprika
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sake (optional)
- 4 cups (960 ml) chicken stock
- 1 cup (240 ml) water
- 1 medium carrot, cut into large chunks (about 6 oz / 170 g)
- 2 medium potatoes, cut into large chunks (about 12 oz / 340 g)
- 1 small kabocha or butternut squash, cut into wedges, about 1 lb (450 g)
- 1 red bell pepper, quartered (about 6 oz / 170 g)
- 1 cup (150 g) cauliflower florets
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) honey or mirin
- 1 tsp (5 g) salt, plus more to taste
- 1/4 cup (60 ml) coconut milk (optional, for a richer broth)
- Fresh cilantro or scallions for garnish
- Steamed rice to serve (optional)

Instructions

1. Preheat oven to 425°F (220°C). Toss carrot, potatoes, squash, bell pepper, and cauliflower with 1 tbsp oil and a pinch of salt. Arrange on a baking sheet and roast until tender and caramelized, 25–30 minutes.
2. Meanwhile, season chicken thighs with salt. Heat 1 tbsp oil in a large pot over medium-high heat and brown the chicken skin-side down until golden, 4–6 minutes per side. Remove and set aside.
3. Reduce heat to medium, add remaining 1 tbsp oil, sauté the onion until translucent, then add garlic and ginger and cook 1 minute.
4. Stir in curry powder, garam masala, and smoked paprika and toast 30 seconds. Add tomato paste and cook 1 minute more.
5. Pour in chicken stock, water, soy sauce, and sake if using. Return chicken to the pot, bring to a simmer, then reduce heat and cover. Simmer gently 20–25 minutes until chicken is cooked through and flavors meld.
6. Remove chicken; if desired, shred or keep whole. Stir honey, coconut milk (if using), and adjust salt to taste. If broth is too strong, add a splash more water or stock to reach a soupy consistency.
7. Divide roasted vegetables and chicken among bowls, ladle the hot curry broth over, and garnish with cilantro or sliced scallions. Serve with steamed rice on the side.