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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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)

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 425°F (220°C). Toss carrot, potatoes, squash, bell pepper, and cauliflower with 1 tbsp (15 ml) 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 (15 ml) 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 (15 ml) 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.

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.