Tanzanian Curried Chicken Soup

"Got this recipe from someone with a Tanzanian friend, this is how her mom used to make this soup. Copying it shamelessly this time, so thanks Tex! Might change some of Tex' personal notes as soon as i got a chance to make it. Cook/prep times are estimates!"
 
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Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

  • 14 cup butter
  • 2 medium onions, coarsely chopped (taste after 1)
  • 3 stalks celery, chopped
  • 2 tablespoons flour (in Tanzania they use primarily corn flour, which is very unrefined. But she told me she uses regular)
  • 1 tablespoon curry powder
  • 2 small red apples, peeled and chopped (I find the harder, more tart variety best)
  • 1 cup cooked chicken, diced (dark meat is typically used because it is not as dry)
  • 2 quarts chicken broth (they typically use the fresh broth from boiling the chicken. She said they remove the skin from the )
  • 1 bay leaf
  • 1 cup light cream, chilled
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directions

  • Melt the butter in a skillet. Add the onions and celery and cook until the vegetables are limp. Add the flour and curry powder and cook, stirring, several minutes to mix the flavors.
  • Transfer the mixture to an electric blender. Add the apples and the chicken and puree. While blending start adding chicken broth (no more than 1 cup). Continue to puree until smooth. (Note: after this step, I still put the mixture through course, medium and fine China caps - I like the ultra smoothness. But if you want to keep it authentic, then don't.).
  • In a saucepan combine the pureed mixture with the remaining broth and the bay leaf and bring to a boil. Remove the bay leaf stir in the cream and chill.

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