Soup Curry
The curry-flavored soup bursts with flavors from spices, topped with an array of lightly fried vegetables
Servings: 2 servings
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Ingredients
- 6-8 chicken wings (drumette) or chicken leg pieces
- 1/2 tsp salt
- 1/2 onion
- 1 carrot
- 1 potato
- 1/2 Tbsp ginger grated
- 1/2 Tbsp garlic grated
- 1 Tbsp oil
- 1 Tbsp curry powder
- 1/2 Tbsp garam masala
- 1/2 Tbsp cumin powder
- 2 1/2 cups chicken broth
- salt and pepper to taste
- 2-3 cups steamed rice
Toppings
- 4 asparagus
- 4 slices lotus root
- 2 slices Kabocha squash
- 1/2 red bell pepper
- 3 Tbsp oil
- 1 soft boiled egg
Instructions
- Salt chicken and let it sit for 5 minutes. Thinly slice the onion, cut the carrot into wedges, and cut the potato into 6-8 pieces. Grate ginger and garlic.
- Heat oil over medium high heat in a pot, and cook chicken for 3-4 minutes until lightly browned. Add cut vegetables and cook for a couple of minutes. Add ginger, garlic, curry powder, garam masala, cumin powder, and salt and pepper to taste, then cook for another couple of minutes. Pour chicken broth in. Cover and cook for 20-30 minutes until chicken becomes tender.
- Prepare toppings. Cut topping vegetable into large pieces. Heat oil in a frying pan, and cook/fry vegetables until cooked through. Cut the egg in half.
- Pour curry soup in a dish topping with vegetables and egg. Serve separately with steamed rice.