Ingredients
-
2
-
1
-
2
-
-
2
-
1
-
1 3/4
-
1/4
-
1
-
1
-
2
-
-
-
-
Directions
Senegalese Chicken Soup, This soup has such a fantastic flavor, and it’s uber-easy to make You can use smooth or chunky peanut butter, though I prefer extra chunky myself , This was good, although a little bland I only made one change and that was to use coconut milk instead of water After it was done, I found it needed a little more so I added a 2nd chicken breast, more peanut butter, more cilantro, and some crushed red chilies, which I thought really helped Made for PAC Spring ’10, This was good, although a little bland I only made one change and that was to use coconut milk instead of water After it was done, I found it needed a little more so I added a 2nd chicken breast, more peanut butter, more cilantro, and some crushed red chilies, which I thought really helped Made for PAC Spring ’10
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Steps
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1
Done
|
Cook the Onion and Black Pepper Over Medium Heat in the Vegetable Oil in a 3-Quart Pot Until the Onion Is a Little Yellow, Then Add the Garlic, Stirring Frequently, Until Both Are Golden and Softened (total of About Five Minutes or So). |
|
2
Done
|
Add Curry Powder and Cook For Another Two Minutes, Stirring Frequently (very Important, as the Curry Powder Will Clump Up and Burn If You Don't). |
|
3
Done
|
Add the Can of Petite Diced Tomatoes (no Draining!), as Well as the Broth, and Simmer Uncovered For About Five Minutes. |
|
4
Done
|
Mix the Hot Water and Peanut Butter Together Until Smooth, Then Add to the Pot. Toss the Shredded Chicken and Cilantro in, Too. |
|
5
Done
|
Simmer, Uncovered and Stirring Occasionally, For Another Five Minute or So. |
