Tanzanian Curried Chicken-Banana Soup

Recipe Ingredients

4 tablespoons	60ml	Peanut oil
1		Chicken - (abt 3 lbs) - cut into pieces
1		Onion - chopped
2		Garlic cloves - chopped
2 tablespoons	30ml	Curry powder
1 tablespoon	15ml	Dried red chile - ground to a powder
2 teaspoons	10ml	Freshly-ground black pepper
8 cups	1896ml	Chicken stock
1 cup	62g / 2.2oz	Tomato - peeled, chopped (large)
		(or 4 canned tomatoes)
1 cup	93g / 3.3oz	Grated coconut - (DON'T USE
		SWEETENED!)
2		Bananas - sliced into
		Chunky quarter pieces

Recipe Instructions

In a Dutch oven, brown the chicken pieces in the oil. Remove chicken, reserving, and add the onion and garlic to the pot. Saute 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.

Serve hot to 4 people as a filling meal, with a frosty drink on the side to offset the red hot pepper.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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