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Sapporo soup curry

Prep Time:

20 Minutes

Cook Time:

40 Minutes


2 Servings



About the Recipe

This dish is a relatively new addition to the inventory of Japanese curries. It's unusual because instead of the venerable curry roux cube, the curry is made from individual spices. It's also unusual because it combines a curried soup base with shallow fried vegetables and chicken. It takes more time than your usual Japanese curry but it's worth every penny of the extra effort.


1 tbsp mild curry powder

2 tsp cumin powder

1 tsp coriander powder

1 tsp cinnamon powder

1 tsp paprika powder

1/2 medium sized onion

2 cloves of garlic

2 cm ginger, peeled

2 tbsp vegetable oil

2 boned chicken drumsticks

2 boned chicken thighs

1 tomato

60g / 2oz sweet potato, peeled

400ml / 13.5 fl oz water

1/2 chicken stock cubes

salt to taste

1/2 black pepper

2 eggs

1/2 red & 1/2 yellow pepper

2 slices of butternut squash or kabocha

2 babycorn

rice for serving


to prepare the spices, mix the mild curry powder, cumin, coriander, cinnamon & paprika in a small bowl and set a side

finely chop the onion, garlic & ginger

peel the sweet potato, then cut into small pieces

cut the tomato into small pieces

halve the peppers and courgette

peel the butternut squash

make some cuts into the chicken drumsticks to make them cook more quickly

trim off any excess fat from the chicken thighs

bring a saucepan of water to the boil and cook the eggs for 10 mins. drain and leave to cool in cold water. when cooled, peel, halve and set aside

heat 1 tbsp of the vegetable oil in a sauce pan. lightly brown the chicken and remove to a plate

add the onion, garlic & ginger to the pan and brown lightly over a medium heat

add another tbsp of oil, add the spices and  stir well

next add the tomato & sweet potato pieces to the saucepan and stir again

next, add water & the pieces of chicken, the 1/2 chicken stock cube and the black pepper. bring to the boil and simmer for about 30 minutes

meanwhile, heat 1 cm of vegetable oil in a small frying pan. shallow fry the butternut squash, baby corns, courgette,  turning once or twice until lightly browned. rest on kitchen paper

shallow fry the peppers as the same way with courgette, then rest on kitchen paper

season the curry soup with some salt to taste

place the chicken and vegetables in your bowl and add the soup

serve with some rice

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