RCI-SP.005.0252.001
Tanzanian Curried Chicken-Banana Soup
Tanzanian Curried Chicken-banana Soup
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- 4 tablespoons
- (3 lb) Chicken1 unitcut into pieces
- Onion1 unitchopped
- garlic2 cloveschopped
- 2 tablespoons
- 1 tablespoon
- 2 teaspoons
- 8 cups
- tomato1 largepeeled and chopped
- coconut1 cupgrated (DON'T USE SWEETENED!)
- 2 unit
Method
1
Heat peanut oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2
Add the chicken pieces to the hot oil and brown them on all sides, stirring occasionally, for about 8-10 minutes until golden brown.
9 minutes
3
Remove the browned chicken from the pot and set aside on a clean plate.
4
In the same pot, add the chopped onion and cook over medium heat, stirring frequently, until softened and translucent, about 4-5 minutes.
4 minutes
5
Add the chopped garlic and stir constantly for 30 seconds until fragrant, then add the curry powder, dried red chile peppers, and black pepper, stirring to coat the onions evenly.
6
Pour the chicken stock into the pot, scraping the bottom to release any browned bits, then return the browned chicken to the pot and bring to a simmer.
2 minutes
7
Add the chopped tomato and grated coconut, stirring well to combine, then simmer uncovered for 25-30 minutes until the chicken is fully cooked through and tender.
27 minutes
8
Peel the ripe bananas and slice them into thick rounds (about ¾-inch thick).
9
Gently stir the banana slices into the soup in the final 5 minutes of cooking, allowing them to warm through without breaking apart.
5 minutes
10
Taste the soup and adjust seasoning with additional black pepper or salt as needed, then ladle into serving bowls and serve hot.