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Tanzanian Curried Chicken-Banana Soup
Ingredients
Directions
1
In a Dutch oven, brown the chicken pieces in the oil.2
Remove chicken, reserving, and add the onion and garlic to the pot.3
Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.4
Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.5
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.6
Add it back into the pot with the banana chunks.7
Simmer 10 minutes.8
When ready to serve, ladle into bowls.
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Featured Reviews for This Recipe
From: SplitPea
On Feb 29, 2008
We hosted an African dinner last night and had this soup as a starter. Everybody loved it: it is sweet and spicy, the chicken adds a little substance to it and the tomatos are just lovely. Will definitely make it again - a larger portion next time!
From: rikkimike
On Jun 25, 2007
I love this soup! My only advice is, if you are using dried coconut, only use half the amount (or even less), otherwise the soup will be too rich. Great recipe
From: blgpts
On Dec 4, 2006
I did like this and was surprised.I didn't want to give it any stars because I have never had any african food before so I have no comparison. I didn't think the bananas added anything to it, but then, like I said, I am not familiar with this type cooking... We are saving the leftovers for tomorrow.. thats how well we liked it. I will be interested in reading comments from others who DO know this type recipe. Maybe they have some suggestions that can help us newcomers to African type dishes. I recommend to those that have never tried this type dish, that they give it a whirl. They will probably be surprised. I didn't think it was too spicy, and I put the exact amount of chili peppers, and etc.
From: Chef #183133
On Dec 26, 2004
easy, spectacularly tasty and delightfully different way to prepare chicken soup. i halved the recipe, used Curry Powder #52024 from this site, added diced potatoes, used chicken thighs (and stock made from the bones) and reduced the amount of red pepper (in the interest of survival). it was quite spicy, very slightly sweet, and a huge hit with myself and DH. he had thirds and gave me a high five in celebration
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (861g) Recipe makes 4 servings |
||
| Calories 965 | ||
| Calories from Fat 584 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 65.0g | 99% | |
| Saturated Fat 25.1g | 125% | |
| Monounsaturated Fat 22.8g | ||
| Polyunsaturated Fat 12.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 169mg | 56% | |
| Sodium 845mg | 35% | |
| Potassium 1445mg | 41% | |
| Total Carbohydrate 43.2g | 14% | |
| Dietary Fiber 7.3g | 29% | |
| Sugars 19.0g | ||
| Protein 54.0g | 108% | |
| Vitamin A 772mcg | 15% | |
| Vitamin B6 1.5mg | 72% | |
| Vitamin B12 0.6mcg | 10% | |
| Vitamin C 21mg | 36% | |
| Vitamin E 3mcg | 10% | |
| Calcium 78mg | 7% | |
| Iron 5mg | 28% | |
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