Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Curried Chicken and Banana Soup




Source of Recipe


the web


Recipe Introduction


Piquant, sweet, aromatic, succulent and just a little bit different. Serve hot to 4 people with Garlic French Bread or Peshwari Nan Bread as a filling meal, with a frosty drink (Larger) on the side to offset the red hot chilli.




List of Ingredients




4 Tablespoons peanut (or vegetable) oil
1 3-lb. chicken, cut into quarters and washed
1 red onion, chopped
2 cloves garlic,finely chopped
2 Tablespoons mild Madras curry powder
1 Tablespoon dried red chilli,ground to a powder. (More or less to taste) Chilli Powder will do
2 teaspoons ground black pepper
1 and 1/2 to 2 pints chicken stock
1 large tomato (or 4 tinned plum tomatoes), peeled and chopped
2 ozs grated(dessicated) coconut,
2 ripe bananas, cut into bite sized chunks


Recipe



In a heavy saucepan brown the chicken pieces (breasts) in the oil.
Remove chicken, reserving, and add the onion and garlic to the pot.
Sauté until soft,not brown, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce the heat and simmer for 30 minutes.

When the chicken is done, remove,cool slightly, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
Return to the pot with the banana chunks. Simmer 10 minutes, check the seasoning and serve, garnished with fresh Coriander Leaves.


Instead of a whole chicken you can use 3 or 4,
6 to 8 oz Chicken Supremes.
Adjust the Curry and Chilli to suit.