Eastafricancurriedchickensoup Recipes

CURRIED CHICKEN SOUP

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.

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

Steps:

• In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

EAST AFRICAN CURRIED CHICKEN SOUP

Steps:

• In a large pot, brown the chicken pieces in the oil.
• Remove chicken, set aside, and add the onion and garlic to pot.
• Sauté until soft, then stir in the peri-peri, the masala meusi, and the black pepper.
• Fry for about 2 more minutes.
• Add the tomatoes, stock, chicken pieces, and coconut, bring to boil, then reduce heat and simmer for 30 minutes.
• When the chicken is done, add banana chunks, and simmer for about 10 more minutes.
• Ladle into bowls and enjoy!

KUKU PAKA RECIPE

Steps:

• Blend one onion, ginger, garlic, scotch bonnet pepper, tomatoes, coriander powder and curry powder into a paste in a food processor.
• Slash the chicken. Make around 3 slashes in which ever direction you prefer on each side. Rub some salt all over the chicken and place in a bowl.
• Pour the the blended paste over the chicken and mix thoroughly with your hands. Keep aside to marinate for 20 mins.
• While the chicken is marinating; chop the remaining onion finely.
• Heat the oil in a saucepan under medium heat.
• Add the onions into the pan and cook until soft and translucent.
• Remove the chicken pieces from the paste and add into the pan. Sear on each side to brown.
• Add the left over paste into the pan, add the coconut milk and a little salt to taste.
• Cover the pan. Allow sauce to cook and the flavors to develop. This should take around 20 mins but is dependent on whether you are using soft or hard chicken. Hard chicken will take longer to cook properly.
• Remove from heat and serve with coriander garnish.

CURRIED CHICKEN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
• Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.

EAST AFRICAN BRAISED CHICKEN

Steps:

• Preheat oven to 350°F.
• Sprinkle chicken with salt and black pepper.
• Heat oil in a Dutch oven over medium-high heat.
• Add chicken, cook 4 minutes on each side or until golden brown.
• Remove the chicken from pan.
• Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
• Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
• Stir in chicken, broth and the remaining ingredients, and bring to a boil.
• Cover and bake at 350°F for 1 hour.

CHICKEN SOUP NORTH AFRICAN STYLE

Steps:

• Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips.
• Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes.
• Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro.
• Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning.
• To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge.

CURRIED CHICKEN SOUP WITH CARROTS

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
• Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.