How to Make Perfect Soup Curry | Japan скачать в хорошем качестве

How to Make Perfect Soup Curry | Japan

A light curry soup served with fall off the bone chicken thigh and the smoke of charcoal. Originating in the Northernmost Island of Japan this curry will very quickly become a staple in your home. Recipe: • 1 onion • 4 Chicken thighs, skin left on • 4 garlic cloves • 1 Knob of ginger • 6 g cumin powder (1 Tbsp) • 6 g Paprika (1 Tbsp) • 6 g Chili powder (1 Tbsp) • 1 Cinnamon stick • 20 g Tomato paste (2 Tbsp) • 20 g Mango chutney (1.5 Tbsp) • 30 g Honey (1.5 Tbsp) • 2 Cubes of Japanese Curry Cubes • 2-3 L of Chicken Stock • 6 g of Garam Masala (1 Tbsp) • 60 g Full fat cream (2 Tbsp) • Charcoal (optional) Method: 1. To a saucepan over medium high heat add chicken thigh skin side down for 2-3 minutes until brown. 2. Remove chicken and drain excess oil 3. Add onions while continuing to stir until translucent. Add ginger and garlic and cook for another minute. 4. Add cumin, paprika, chili, cinnamon, tomato paste, honey, and Japanese curry cubes to your pan for 2-3 minutes (enough time to flavour the oil) 5. Add 2-3 litres of chicken stock 6. Return chicken to the saucepan and allow to cook for 30-40 minutes on low heat until chicken is tender 7. Remove chicken and blend onions until the soup is smooth 8. Add garam masala and cream to finish. Charcoal (optional …not really) 1. Heat coal until red hot 2. Place into a bowl of butter and place into your pan with the lid on for 5-10 minutes. To serve: • Serve with any vegetables you have. Some examples include carrots, lotus root, eggplant, and green beans (cook these separately and add to soup near the end of cooking). • Add rice on the side Timestamp 0:00 Introducing Japanese Soup Curry 0:16 What is Hokkaido Soup Curry 0:33 Prepping ingredients 1:30 Prepping chicken + Doggo 1:47 Making the soup base 3:38 How to cook rice without a rice cooker 4:32 Charcoal flavouring 5:44 Finishing soup 6:09 Plating soup curry 6:40 Tasting soup curry 6:54 Director’s Cut