East African Curried Chicken Soup Recipes

CHICKEN CURRY SOUP

Steps:

• Melt the butter and a splash of oil(optional) in a large pot.
• Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant.
• Add the garlic and ginger and fry for a minute before adding the spices. Stir together.
• Add the potato and fry for another minute before pouring in the chicken stock.
• Season with salt and pepper, add the cream and allow to come to a simmer.
• Add the chicken breasts then cover and allow to simmer for 7-10 mins until the chicken is cooked. Remove from the pot and allow to cool slightly.
• Place the lid back on the pot and allow to simmer for another 10 minutes.
• Shred the chicken and add back to the soup. Simmer for 5 minute then season to taste.
• Serve with plain yoghurt and fresh coriander/cilantro.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
• Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
• Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
• Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
• Photography by Antonis Achilleos

CURRIED CHICKEN SOUP WITH PANEER

Steps:

• Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat.
• Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt.
• Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper.
• Divide the soup among bowls. Top with the paneer.

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.

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!

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.

A TASTE OF AFRICA - KENYAN CHICKEN CURRY

Steps:

• Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
• Add the chicken, turn to coat in marinade.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to very hot (220C/425F).
• Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
• Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
• Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
• Simmer, covered, for 10 minutes.
• Stir in cream and honey, simmer, uncovered, for one minute.
• Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
• Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.

TANZANIAN CURRIED CHICKEN-BANANA SOUP

Steps:

• In a Dutch oven, brown the chicken pieces in the oil.
• Remove chicken, reserving, and add the onion and garlic to the pot.
• Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
• Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
• When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
• Add it back into the pot with the banana chunks.
• Simmer 10 minutes.
• When ready to serve, ladle into bowls.