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Curried Chicken Soup Recipe: A Tanzanian Delight

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Ingredients

Adjust Servings:

	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

Nutritional information

440.2

Calories

258 g

Calories From Fat

28.7 g

Total Fat

16 g

Saturated Fat

96.3 mg

Cholesterol

1672.7 mg

Sodium

24.3 g

Carbs

3.8 g

Dietary Fiber

12.2 g

Sugars

22 g

Protein

762g

Serving Size

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Curried Chicken Soup Recipe: A Tanzanian Delight

Name: Curried Chicken Soup Recipe: A Tanzanian Delight
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: : 1/4; : 2; : 3; : 2; : 1; : 2; : 1; : 2; : 1; : 1

Features:

Cuisine:

American

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!

65 min
Serves 4
Easy

Ingredients

Directions

Tanzanian Curried Chicken Soup, 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!, 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!

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Steps

1 Done	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 Done	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 Done	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.