Curried Chicken and Banana Soup
Source of Recipe
the web
Recipe Introduction
Piquant, sweet, aromatic, succulent and just a little bit different. Serve hot to 4 people with Garlic French Bread or Peshwari Nan Bread as a filling meal, with a frosty drink (Larger) on the side to offset the red hot chilli.
List of Ingredients
4 Tablespoons peanut (or vegetable) oil
1 3-lb. chicken, cut into quarters and washed
1 red onion, chopped
2 cloves garlic,finely chopped
2 Tablespoons mild Madras curry powder
1 Tablespoon dried red chilli,ground to a powder. (More or less to taste) Chilli Powder will do
2 teaspoons ground black pepper
1 and 1/2 to 2 pints chicken stock
1 large tomato (or 4 tinned plum tomatoes), peeled and chopped
2 ozs grated(dessicated) coconut,
2 ripe bananas, cut into bite sized chunks
Recipe
In a heavy saucepan brown the chicken pieces (breasts) in the oil.
Remove chicken, reserving, and add the onion and garlic to the pot.
Saut� until soft,not brown, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce the heat and simmer for 30 minutes.
When the chicken is done, remove,cool slightly, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
Return to the pot with the banana chunks. Simmer 10 minutes, check the seasoning and serve, garnished with fresh Coriander Leaves.
Instead of a whole chicken you can use 3 or 4,
6 to 8 oz Chicken Supremes.
Adjust the Curry and Chilli to suit.
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