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
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 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]