Our Family's Soup Curry

Our Family's Soup Curry

I've never eaten genuine Hokkaido soup curry, but this is good.

Ingredients: 3 to 4 servings

Chicken wings (the drumettes or the thigh meat)
2 small
6 small (or 1 large)
Soup stock cube
3 1/2 (700 ml) to 4 cups (800 ml)
Commercial curry roux of your choice (medium hot to hot)
2 pieces (50 g)
Salt and pepper
to taste
Butter, olive oil
as needed
Boiled broccoili as a garnish
to taste


1. Mince the onion. Cut the carrot and potatoes into bite-size pieces. I think they're better on the larger side. Season the chicken wings with salt and pepper. I used whole small potatoes in their skins this time!!
2. Heat butter and olive oil in a pan and sauté the onion. When it's translucent, add the chicken and brown. Add potatoes and carrot and sauté.
3. Crush the tomatoes with your hands and add to the pan. Mix and sauté.
4. Add water and soup stock cube, and simmer.
5. When the vegetables are tender, add curry roux and simmer some more. Taste, and adjust the seasoning with salt and pepper.

Story Behind this Recipe

I've never had soup curry, so I wanted to try it. Well, I heard them talking about it on the radio as a "today's cooking" feature, and I vaguely recollected the recipe and recreated it.