1 large onion, diced
4 Tbsp olive oil
1 tsp (or to taste) garlic, minced
6 Tbsp Curry powder
2 tsp Cayenne pepper
2 tsp Ground coriander
5 - 7 cups Chicken broth
2 cans Crushed tomatoes
1 small can Tomato paste
½ cup Peanut butter 1 lb Cooked chicken, diced to taste
Salt and black pepper
2 Scallions, thinly sliced
Garnish: crushed peanuts, chopped cilantro
Heat olive oil in stock
or soup pot. Add onions and saute until
translucent. Add garlic and cook 2 minutes. Add curry, cayenne
and coriander and cook, stirring constantly and scraping pot
bottom, 2 more minutes (if mixture is too dry, add olive oil to
moisten). Add 5 cups chicken stock, crushed tomatoes and tomato
paste. Simmer for 30 minutes- do not boil. Stir often and scrape
pot bottom with wooden spoon to avoid sticking. Add more stock to
adjust soup consistency if desired. Add salt and pepper as
needed. Transfer ½ of soup to a blender or food processor (one
with a good splash guard!) Add peanut butter and blend until well
mixed, adding
stock if too thick. Return blended soup to pot and stir to mix
well. Add diced chicken and stir to distribute; cook about 15
minutes to allow chicken to absorb soup flavors. Add scallions,
cook 5 more minutes, and serve. Garnish with crushed peanuts and
chopped cilantro to taste.
Serves 4.
country : Senegal
course : soup
source : Gabriella [Jewish_Cuisine]