Curry Soup

Cut the ingredients into big, satisfying pieces. Kabocha pumpkin is especially good in this recipe.

Curry Soup
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Chicken

Vegetables

Soups & Stews

500kcal

45minutes

Calorie count is per serving
Does not include time needed to return chicken drumsticks to room temperature

Ingredients (Serves 2)

  • 6 chicken drumsticks (400 g)
  • 1 onion (200 g)
  • 1/6 kabocha pumpkin (300 g)
  • 50 g watercress
  • [A]

    • 3 tbsp sake
    • 2-3 tbsp curry powder
    • 1/2 tsp salt
  • [B]

    • 3 tbsp ketchup
    • 2 tbsp Worcester sauce
    • 1/2 tsp salt

Directions

1

Take the drumsticks out of the fridge and return to room temperature. Cut the onion into six equal wedges. Wash the kabocha pumpkin and, using a spoon, remove the seeds and fibrous pulp but do not peel. Cut across in half and then lengthwise into 2-3 equal pieces. Cut the watercress in half and separate the stalks and leaves.

2

Pour 1.2 liters of water into a pot, add the drumsticks and place over medium heat. Bring to a boil and remove the surface scum. Add [A] and bring back to a boil. Reduce the heat to low, then cover and simmer for about 20 minutes.

3

Stir in [B], add the onions, kabocha pumpkin and watercress stalks and raise the heat to medium. When everything comes to a boil, reduce the heat to low, then cover and simmer for 6-8 minutes. Once the kabocha pumpkin is tender, add the watercress leaves and turn off the heat.