This story involves two firsts. First, I made Soup Curry completely from zero—and my hands stayed turmeric-yellow for three days. Second, I swapped places with my videographer: after cooking this fragrant, bubbling pot of goodness, they sat down to eat while I picked up the camera. And honestly? Watching someone take that first spoonful of golden broth, then break into the crispy, juice-bursting chicken thigh, was its own kind of reward.
Soup Curry is unlike any curry you’ve had. Lighter than Japanese curry roux, brothier than Indian curry, it’s a Sapporo specialty designed to be sipped like soup while loaded with chunky vegetables and protein. This version pairs an aromatic, chicken-stock-based curry soup with a showstopping panko-crusted fried chicken leg that shatters with every bite. It’s a project—but one that fills your kitchen with incredible smells and your bowl with unforgettable flavor.
Part 1: Homemade Curry Blocks (Skip if Using Store-Bought)
Makes about 24 curry cubes 
Step A: Make Your Own Curry Powder
- 15g coriander seeds
- 3g black peppercorns
- 3 whole cloves
- 3g dried ginger powder
- 3g cumin seeds
- 3g nutmeg, cracked
- 3g cinnamon stick
- 3g dried red chili
- 3g cardamom seeds
- 6g turmeric powder
Toast all spices in a dry pan over low heat for 5 minutes until fragrant. Cool completely, then grind into fine powder in a spice grinder or high-speed blender.
Step B: Yellow Curry Base
Melt 90g butter in a pot over medium heat. Add 30g flour, stir continuously until light golden (about 1 minute). Add your homemade curry powder and stir until fragrant. Gradually add 200ml water in two batches, stirring constantly until smooth and thick. Set aside.
Step C: White Curry Base (The Secret to Depth)
- Blend 150g apple, 150g onion, and 4 garlic cloves into a smooth paste. Transfer to a pan and cook over medium heat until excess moisture evaporates.
- In a separate pot, melt 90g butter. Add 30g flour, stir until pale golden. Add the cooked fruit-vegetable paste, 100ml water, 100ml heavy cream, 100g milk powder, 80g grated Parmesan or dry cheese, 1 tbsp salt, and ½ tsp black pepper. Cook until thickened and glossy.
Step D: Assemble Curry Blocks
Line a small tray or ice cube tray with parchment. Spoon in both yellow and white curry bases side by side. Freeze for at least 4 hours until firm. Cut into cubes and store in freezer.
Part 2: The Soup Curry – A Bowl of Liquid Gold
*Serves 2 (photos show scaled-up batch)*
Ingredients
For the Chicken & Marinade:
- 2 whole chicken legs (drumstick + thigh)
- 200ml milk
- ½ tsp black pepper
- ⅓ tsp salt
- Potato starch or cornstarch, for coating
For the Stock:
- 2 chicken carcasses or wings
- 2 pieces kombu (soaked in cold water 4 hours)
- 3 bay leaves
- 1 cinnamon stick
- ½ white onion
- 2 slices ginger
- 2 liters water
For the Vegetables:
- Potato, cut into chunks
- Carrot, cut into chunks
- Lotus root, sliced
- Pumpkin, sliced
- Red bell pepper, sliced
- Broccoli and okra, blanched
For the Curry Soup Base:
- 1 tbsp oil
- 200g onion, finely minced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 10 cardamom pods
- ⅔ tsp cumin seeds
- 1 tomato, peeled and diced
- 40g yellow curry block (homemade)
- 20g white curry block (homemade)
- 1 tbsp ketchup
- 4 tbsp Japanese soy sauce (or regular soy sauce, adjust to taste)
For the Soft-Boiled Egg:
- 1 egg
- 3 tbsp white vinegar
- Ice bath
Instructions
Step 1: Marinate the Chicken
In a bowl, combine chicken legs with milk, black pepper, and salt. Cover and refrigerate for at least 30 minutes. This tenderizes and adds subtle richness.
Step 2: Make the Chicken Stock
Place chicken carcasses, soaked kombu (with soaking water), bay leaves, cinnamon, onion, ginger, and 2 liters of water in a large pot. Bring to a boil, skim off foam, reduce heat, and simmer 30 minutes. Strain, reserving the golden broth. Discard solids.
Step 3: Fry the Vegetables
Heat oil to 160°C (320°F). Fry potato and carrot for 5 minutes; remove. Fry lotus root, pumpkin, red pepper, blanched broccoli, and okra for 3 minutes; remove. Drain on wire rack.
Step 4: Double-Fry the Chicken
Remove chicken from marinade, pat dry. Lightly coat with starch. Fry at 160°C until pale golden. Remove, let rest 2 minutes. Increase oil to 180°C (355°F), fry again for 1 minute until deeply golden and crisp. Drain.
Step 5: Build the Curry Soup
In a pot, heat oil over medium-high. Sauté onion, garlic, ginger, cardamom, and cumin until onion is translucent. Add diced tomato, cook until soft. Pour in reserved chicken stock. Simmer 15 minutes. Strain, pressing on solids to extract flavor. Return liquid to pot.
Step 6: Finish the Soup
Add yellow and white curry blocks, ketchup, and soy sauce to the broth. Stir until curry blocks dissolve completely. Add fried potato and carrot; simmer 5 minutes to absorb flavor.
Step 7: Soft-Boiled Egg
Bring water with vinegar to a rolling boil. Gently lower egg, cook exactly 6 minutes. Transfer immediately to ice water. Peel when cool.
Step 8: Assemble & Serve
Ladle curry soup into a deep bowl. Arrange chicken leg, assorted vegetables, and halved soft-boiled egg artfully on top. Sprinkle with white sesame seeds. Serve with steamed rice on the side—dip, sip, and savor.
Why Make Soup Curry from Scratch?
Soup Curry isn’t fast food—it’s a weekend project, a labor of love, and one of the most rewarding dishes you can bring to your table.
- Unmatched Depth: Homemade curry blocks allow you to control every layer of spice and umami.
- Textural Symphony: Silky broth, crispy chicken, tender-crisp vegetables, jammy egg.
- A Meal to Share: This is food meant to be lingered over, preferably with someone you enjoy watching discover its magic for the first time.
Whether you tackle the full from-scratch journey or take the shortcut with quality store-bought curry blocks, this Soup Curry will transport you straight to a cozy Sapporo kitchen. And if your hands turn yellow? Consider it a badge of honor.
