West African Chicken-Peanut Soup
"From the food section of the Portland, Oregonian."
photo by Noko411
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 cup diced cooked chicken
- 2⁄3 cup diced onion
- 1 1⁄2 teaspoons minced garlic
- 2 tablespoons sesame oil
- 1 1⁄2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried red pepper flakes
- 3 cups chicken broth
- 1⁄4 cup tomato paste
- 1 cup chopped stewed tomatoes, drained
- 3 tablespoons chunky peanut butter (more to taste)
-
Optional
- 2 cups cooked rice, for a thick stew
directions
- In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
- Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.
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Reviews
-
A nice dish for a cold evening. My vindaloo curry overpowered the peanut flavor, but a milder curry might work much better. Thanks for sharing.
