Sapporo Soup Curry (Supu Kare) with Chicken
A thin, fragrant Hokkaido style curry soup with fall-off-the-bone chicken legs and roasted vegetables.
Made with Japanese curry roux and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £2.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tablespoon oil in a large pot and brown the drumsticks for 6 minutes until golden all over.
6 min - 2
Add the onion and cook for 4 minutes. Pour in your homemade chicken stock (see the base recipe), bring to a simmer, cover and cook for 30 minutes.
30 min - 3
Add the carrots and potatoes and simmer for 15 minutes until almost tender.
15 min - 4
Meanwhile, fry the aubergine and pepper in the remaining oil in a hot pan for 8 minutes until browned and soft.
- 5
Stir in your ready made Japanese curry roux (see the base recipe) until it dissolves into a loose, soup-like curry. Simmer for 5 minutes. Check the chicken is cooked through with no pink and juices running clear.
5 min - 6
Cook the rice with 450 ml water, covered, on the lowest heat for 12 minutes and rest for 10. Serve the soup curry in deep bowls with the rice on the side and the fried vegetables on top.
Tips
- Sapporo soup curry is much thinner than ordinary curry. Add more stock if you want it more like a soup.
- Fry the vegetables separately and add them last so they stay distinct and look appealing.
- Spice it with chilli flakes or a chilli oil swirl, as is traditional in Sapporo.
- Drumsticks and thighs stay juicy. Chicken breast dries out in long simmering.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
What is soup curry?
A Hokkaido dish of spiced broth with large pieces of chicken and vegetables, served with rice. It is lighter and thinner than the thick curry sauce used for katsu curry.
Can I make it vegetarian?
Yes. Swap the chicken for chunks of pumpkin, aubergine and tofu, and use homemade vegetable stock in place of the chicken stock.
Is it gluten free?
Yes, with a gluten free roux and your homemade stock. It is also dairy free, egg free and nut free.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.