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1
Mince the onion and garlic, and bring the chicken drumettes to room temperature.
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2
Heat 1 tablespoon oil and 1 tablespoon butter in a thick-bottomed pot, then saute the onions over medium-high heat.
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3
When the moisture cooks off the onions, add the garlic, reduce to low heat, then saute until both the onions and garlic are golden brown.
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4
Lightly season the chicken with salt and pepper.
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5
Heat 1 tablespoon vegetable oil in a frying pan, place the chicken in the pan, then cook until golden brown.
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6
Transfer the browned chicken to the pot from Step 3.
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7
When the chicken completely browns, simmer 1 cup water in the emptied frying pan, use a rubber spatula to scrape any bits, then pour it into the pot.
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8
Add just enough water to cover the chicken, stir in and then simmer.
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9
Reduce to low heat, add 1 teaspoon salt, then add the takanotsume after removing the seeds.
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10
Cover with a lid, then simmer for about 20 minutes, add the curry powder and cayenne pepper, and simmer for another 10 minutes or so over low heat.
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11
Remove the lid and simmer about 15-20 minutes until the soup thickens.
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12
Once the soup has simmered to the degree shown in this photo, season with the remaining amount of salt to taste.
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13
Add 30 g butter and stir in to melt.
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14
Serve it with white rice or buttered rice, and sprinkle with parsley.
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15
You could also serve it with a boiled egg, if you like.
