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00Ingredients
- 4 pounds of chicken pieces
- 3 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 cup chopped onion 2 cups chopped celery
- 2 1/2 tablespoons hot Madra curry powder
- 1 1/2 teaspoons salt
- 1 tablespoon ground or crushed red chile
- 2 cups chopped tomato
- 1 cup shredded coconut
- 1 1/2 quarts stock
- 2 slightly under ripe bananas, sliced
Instructions
Brown the chicken in the oil, using a large, heavy casserole. Drain the chicken on paper towels and set aside.
Saute the garlic, onion, and celery in the remaining oil for 1 minute. Add the curry powder, salt, black pepper, and red chile and saute for 1 minute.
Add the chicken to the sauteed vegetables and add the tomato, coconut, and chicken stock. Bring the mixture to a boil reduce the heat to a simmer, cover and simmer for 40 minutes until the chicken is very tender.
Remove the checken pieces and remove the meat from the bones; add the meat to the simmering stock mixture, then add the banana, and simmer for 10 minutes.
| Servings |
| 6 |
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This recipe is from Tanzania, East Africa. Even though soups and stews are common throughout Africa, this recipe shows the Indian influence with the addition of curry.
Ingredients
InstructionsBrown the chicken in the oil, using a large, heavy casserole. Drain the chicken on paper towels and set aside. Saute the garlic, onion, and celery in the remaining oil for 1 minute. Add the curry powder, salt, black pepper, and red chile and saute for 1 minute. Add the chicken to the sauteed vegetables and add the tomato, coconut, and chicken stock. Bring the mixture to a boil reduce the heat to a simmer, cover and simmer for 40 minutes until the chicken is very tender. Remove the checken pieces and remove the meat from the bones; add the meat to the simmering stock mixture, then add the banana, and simmer for 10 minutes.
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