Tanzanian Curried Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Got this recipe from someone with a Tanzanian friend, this is how her mom used to make this soup. Copying it shamelessly this time, so thanks Tex! Might change some of Tex' personal notes as soon as i got a chance to make it. Cook/prep times are estimates! Ingredients:
1/4 cup butter |
2 medium onions, coarsely chopped (taste after 1) |
3 stalks celery, chopped |
2 tablespoons flour (in tanzania they use primarily corn flour, which is very unrefined. but she told me she uses regular) |
1 tablespoon curry powder |
2 small red apples, peeled and chopped (i find the harder, more tart variety best) |
1 cup cooked chicken, diced (dark meat is typically used because it is not as dry) |
2 quarts chicken broth (they typically use the fresh broth from boiling the chicken. she said they remove the skin from the ) |
1 bay leaf |
1 cup light cream, chilled |
Directions:
1. Melt the butter in a skillet. Add the onions and celery and cook until the vegetables are limp. Add the flour and curry powder and cook, stirring, several minutes to mix the flavors.
2. Transfer the mixture to an electric blender. Add the apples and the chicken and puree. While blending start adding chicken broth (no more than 1 cup). Continue to puree until smooth. (Note: after this step, I still put the mixture through course, medium and fine China caps - I like the ultra smoothness. But if you want to keep it authentic, then don't.).
3. In a saucepan combine the pureed mixture with the remaining broth and the bay leaf and bring to a boil. Remove the bay leaf stir in the cream and chill.
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