How to Make Any-night-of-the-week Chicken Soup Curry
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Super Quick Homemade Chicken Soup Curry. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Soup Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Soup Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Soup Curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Soup Curry estimated approx 30 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can have Chicken Soup Curry using 21 ingredients and 6 steps. Here is how you cook that.
Soup curry is a Japanese local food in Sapporo, capital of Hokkaido. You can use anything you like for toppings. Today, I used chicken legs, green bell pepper, and Japanese mushrooms.
#Hokkaido #Japanese #easy
Ingredients and spices that need to be Get to make Chicken Soup Curry:
- 2 tbsp olive oil
- 1 clove garlic
- 1 tsp dried basil
- 2 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tbsp curry powder
- 1/2 onion
- 600 mL water
- 100 mL white wine
- 1 tsp chicken soup powder
- 1 tsp sugar
- 1 tbsp soy sauce
- salt for taste
- [Toppings]
- 2 chicken legs
- 70 g mushrooms
- black pepper
- 1 boiled egg
- 1 bell pepper
- 400 g cooked rice (recipe, https://goo.gl/yKkhpf)
Instructions to make Chicken Soup Curry
- Chop the onion and the clove of garlic. Cut the bell peppers into large chunks. Boil an egg and peel the eggshell and cut it longwise.
- Season chicken legs with black pepper. Place the chicken legs on a frying pan skin side down and grill them. When they become golden brown, flip them over and grill the other side.
- Prepare a pot and heat oil with chopped garlic and dried basil over low heat until the garlic becomes golden brown.
- Put all spices into the pot. Fry them over low heat for about 5 minutes. Then, add the chopped onion and fry them for about 5 more minutes.
- Add water, white wine, soy sauce, chicken soup powder and sugar and heat over medium heat. When small bubbles pop out, add the chicken legs and oyster mushrooms. Heat over medium-high heat for 10~15 minutes with skimming the scum of the soup.
- Serve in a nice bowl and put a boiled egg.
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