1/1 Photo of Tanzanian Curried Chicken-Banana Soup
1 hr 10 mins
Spicy, sweet, aromatic, and succulent all at once.This is a wonderful soup, reflective of the hot African sun of its origin.
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- 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 chili pepper
- 2 teaspoons black pepper
- 8 cups chicken stock
- 1 large tomato, peeled and chopped
- 1 cup coconut, grated (DON'T USE SWEETENED!)
- 2 ripe bananas
- 1In a Dutch oven, brown the chicken pieces in the oil.
- 2Remove chicken, reserving, and add the onion and garlic to the pot.
- 3Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
- 4Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
- 5When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
- 6Add it back into the pot with the banana chunks.
- 7Simmer 10 minutes.
- 8When ready to serve, ladle into bowls.
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Nutritional Facts for Tanzanian Curried Chicken-Banana Soup
Serving Size: 1 (995 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 965.9
- Calories from Fat 584
- Total Fat 64.9 g
- Saturated Fat 25.0 g
- Cholesterol 169.6 mg
- Sodium 845.4 mg
- Total Carbohydrate 43.2 g
- Dietary Fiber 7.3 g
- Sugars 18.9 g
- Protein 54.0 g