Soup Curry (14cm)
- Cook
- 28 min
-
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
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.
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