Chicken Curry Or Senegalese Soup Recipes

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SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP



Senegalese Chicken Soup | A West African classic soup image

A rich, authentic curry chicken soup from Western Africa made with curry, peanut butter, chicken and tomatoes. An easy soup the whole family can enjoy!

Provided by Tina

Categories     Soup Recipes

Time 1h40m

Number Of Ingredients 11

1 Large onion, diced
4 T Olive oil
2 tsp Garlic, chopped
2 Heaping Tbs curry powder
2 tsp Ground coriander
6 Cups chicken broth
6 oz Can tomato paste
1 Cup of peanut butter
28 oz Can of diced tomatoes
1.5 lbs boneless, skinless chicken thighs, cut into bite size pieces
Garnish: Scallions Chopped peanuts Cilantro

Steps:

  • Cook onions in olive oil until soft. Add garlic and cook 2 minutes.
  • Add curry powder and coriander and fry two more minutes.
  • Add chicken broth and scrape bottom very well with wooden spoon. Simmer 30 minutes.
  • Add peanut butter. With stick blender, blend until peanut butter is incorporated and a lot of the onions are pulverized.
  • Add diced tomatoes, tomato paste and chicken. Simmer 30 more minutes until chicken is cooked through.
  • Garnish as desired.

Nutrition Facts : Calories 434 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1.5 cups, Sodium 398 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SENEGALESE CHICKEN SOUP



Senegalese Chicken Soup image

This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.

Provided by Cluich

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
ground black pepper, to taste
2 teaspoons curry powder
1 (14 ounce) can diced tomatoes (undrained)
1 3/4 cups chicken broth
1/4 cup peanut butter (smooth or chunky, depending on your preference)
1 cup hot water
1 chicken breast, cooked and shredded
2 teaspoons dried cilantro

Steps:

  • Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
  • Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
  • Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
  • Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
  • Simmer, uncovered and stirring occasionally, for another five minute or so.

CHICKEN CURRY OR SENEGALESE SOUP



Chicken Curry or Senegalese Soup image

Make and share this Chicken Curry or Senegalese Soup recipe from Food.com.

Provided by papergoddess

Categories     Chicken

Time 15m

Yield 4 cups

Number Of Ingredients 9

2 tablespoons butter
1 1/2-2 teaspoons curry powder
1 1/2 tablespoons flour
3 cups chicken broth
1/4-1/2 teaspoon paprika
2 egg yolks
1/2 cup cream
1/2 cup cooked chicken breast, chopped very fine
3 -4 tablespoons chutney (optional)

Steps:

  • Melt butter in large saucepan.
  • Add flour and curry powder and stir until blended.
  • Whisk in chicken broth; heat and whisk until it comes to a boil;add paprika.
  • Beat together egg yolks and cream.
  • Reduce heat until soup is not boiling.
  • Stir in egg yolk mixture, and continue to cook and stir until soup thickens.
  • DO NOT BOIL.
  • Add chicken meat.
  • and warm through Garnish with chutney.

Nutrition Facts : Calories 239.5, Fat 19.6, SaturatedFat 10.8, Cholesterol 157.5, Sodium 640, Carbohydrate 4.6, Fiber 0.4, Sugar 0.6, Protein 11.2

CURRIED CHICKEN SOUP



Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

Steps:

  • In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

TRADITIONAL SENEGALESE SOUP



Traditional Senegalese Soup image

This is a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. I found the recipe on the Epicurious site and was intrigued by the number of favorable reviews it has received. The introduction states that this version of the soup has been served at '21' restaurant for years.

Provided by Northwestgal

Categories     Apple

Time 2h

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 12

3 tart apples (such as Granny Smith)
2 tablespoons unsalted butter
2 carrots, chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato puree
1/2 cup heavy cream
2 1/2 tablespoons mango chutney (garnish)

Steps:

  • Peel, core and chop apples.
  • In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, and garlic, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • Cool soup. While is still warm, place in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
  • Garnish each serving with about 1/2 teaspoon chutney.

Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 37.4, Sodium 1022.7, Carbohydrate 27.6, Fiber 4.6, Sugar 16.2, Protein 8.6

TRADITIONAL SENEGALESE SOUP '21' CLUB



Traditional Senegalese Soup '21' Club image

Categories     Soup/Stew     Tomato     Raisin     Apple     Mango     Curry     Carrot     Fall     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 12

3 tart apples;such as Granny Smith
2 tablespoons unsalted butter
2 carrots chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato purée
1/2 cup heavy cream
Garnish: bottled mango chutney

Steps:

  • Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
  • Garnish each serving with about 1/2 teaspoon chutney.

SENEGALESE CHICKEN AND VEGETABLE CURRY



Senegalese Chicken and Vegetable Curry image

Make and share this Senegalese Chicken and Vegetable Curry recipe from Food.com.

Provided by Marlitt

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs chicken, cubed
2 tablespoons olive oil
salt
pepper
2 onions, chopped
1 bell pepper, chopped
1 carrot, chopped
1 eggplant, chopped
1 small cauliflower, chopped
1 potato, chopped
1 tablespoon curry powder
1 teaspoon thyme
1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon salt
2 cups tomato sauce
1 tablespoon cider vinegar
rice or couscous, cooked

Steps:

  • Brown chicken in oil.
  • Add salt and pepper.
  • Remove from the pan.
  • Add onions to the same pot along with the bell pepper.
  • Saute for 5 minutes.
  • Add the remaining vegetables, curry powder, thyme, cayenne, and salt. Simmer for 10 minutes.
  • Return chicken to the pan.
  • Add tomato sauce. Bring to a simmer and cook for 30 minutes.
  • Add vinegar, stir well and serve over rice or couscous.

Nutrition Facts : Calories 522.6, Fat 28.6, SaturatedFat 7.1, Cholesterol 103.5, Sodium 1068.8, Carbohydrate 37.9, Fiber 10.9, Sugar 13.7, Protein 32

COCONUT CURRY SOUP WITH CHICKEN



Coconut Curry Soup with Chicken image

The best curry soup with chicken and coconut!

Provided by NUSIA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

4 cups water
2 large bone-in chicken breasts, skin removed
1 tablespoon coconut oil
3 carrots, peeled and diced
1 onion, diced
1 red bell pepper, diced
1 cup cooked rice
3 tablespoons brown sugar
1 tablespoon curry paste
1 (14 ounce) can coconut milk
2 cubes chicken bouillon

Steps:

  • Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
  • Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
  • Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g

SENEGALESE CHICKEN AND PEANUT SOUP



Senegalese Chicken and Peanut Soup image

This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)

Provided by Kirstin in the Couv

Categories     Peanut Butter

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1/4 cup curry powder
1 tablespoon yellow curry paste
1 quart chicken stock
1 quart diced tomatoes with juice
4 cups cooked chicken, diced (I used one whole cooked chicken)
3/4 teaspoon sambal oelek chili paste (red chile paste)
1 cup chunky peanut butter
1 (14 ounce) can coconut milk
1 bunch cilantro, chopped
lemon juice, to taste (I used the juice of 1 small lemon)

Steps:

  • Saute onion, garlic and cayenne in oil until onion is translucent.
  • Stir in curry powder and curry paste; saute 1 minute.
  • Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
  • Add cooked chicken and sambal; simmer for 10 minutes.
  • Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
  • Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.

Nutrition Facts : Calories 1036.7, Fat 73.6, SaturatedFat 28.4, Cholesterol 112.2, Sodium 1126.2, Carbohydrate 42.8, Fiber 10.6, Sugar 16.8, Protein 62

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