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Tanzanian Curried Chicken-Banana Soup




Source of Recipe


THE WEB


List of Ingredients




4 Tablespoons peanut oil
1 3-lb. chicken, cut into pieces
1 onion, chopped
2 cloves garlic, chopped
2 Tablespoons curry powder
1 Tablespoon dried red chile, ground to a powder
2 teaspoons black pepper
8 cups chicken stock
1 large tomato (or 4 canned tomatoes), peeled and chopped
1 cup coconut, grated (DON'T USE SWEETENED!)
2 ripe bananas, sliced into chunky quarter pieces


Recipe



In a Dutch oven, brown the chicken pieces in the oil. Remove chicken, reserving, and add the onion and garlic to the pot. Saut� until soft, 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 heat and simmer for 30 minutes.
When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones. Add it back into the pot with the banana chunks. Simmer 10 minutes.

When ready to serve, ladle into bowls.