Soup Curry (14cm)
Cooking Flow
- Cook
-
Ingredients
- ⅓ lb chicken thigh, skin-on, boneless
Chicken Marinade
- 1 tablespoon curry powder
- 1 pinch dried basil
- ½ clove garlic, grated
- ½” piece fresh ginger, peeled, grated
- ½ teaspoon Korean chili flake
- ½ teaspoon kosher salt
- 1 tomato, cut into 1” pieces
- ¼ medium onion, cut into 1” pieces
- ¼ stalk celery, cut into 1” pieces
- ¼ Japanese eggplant, cut into 1” pieces
- ¼ zucchini, cut into 1” pieces
- ¼ yellow paprika, cut into 1” pieces
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- Kosher salt
- 1 teaspoon soy sauce
- 1 bay leaf
DIRECTIONS
In a large bowl, mix the ingredients for Chicken Marinade and add 1 tablespoon of olive oil. Add chicken and marinate for at least 15 minutes.
Preheat the pot over medium heat for about 2 minutes. Add 1 tablespoon of olive oil and spread it evenly. Once the oil starts to smoke, add eggplant, zucchini, and yellow paprika and sear for 3 minutes, turning occasionally. Remove from the pot and set aside.
Place the chicken skin-side down in the pot and sear over medium heat for 1 minute on each side. Remove from the pot and turn off the heat.
Lay tomatoes, onions, celery, chicken, and the seared vegetables from Step 2 in that order. Add butter, salt, soy sauce, and bay leaf. Cover and simmer over low heat for 8 minutes. Once steam starts to escape, reduce to very low heat and continue simmering for 10 minutes.
Turn off the heat and let it steam over residual heat for 5 minutes.
Note
Click here to access the digital recipe booklet.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
