This recipe is from Tanzania, East Africa. Even though soups and stews are common throughout Africa, this recipe shows the Indian influence with the addition of curry.
- 4 pounds of chicken pieces
- 3 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 cup chopped onion 2 cups chopped celery
- 2 1/2 tablespoons hot Madra curry powder
- 1 1/2 teaspoons salt
- 1 tablespoon ground or crushed red chile
- 2 cups chopped tomato
- 1 cup shredded coconut
- 1 1/2 quarts stock
- 2 slightly under ripe bananas, sliced
Brown the chicken in the oil, using a large, heavy casserole. Drain the chicken on paper towels and set aside.
Saute the garlic, onion, and celery in the remaining oil for 1 minute. Add the curry powder, salt, black pepper, and red chile and saute for 1 minute.
Add the chicken to the sauteed vegetables and add the tomato, coconut, and chicken stock. Bring the mixture to a boil reduce the heat to a simmer, cover and simmer for 40 minutes until the chicken is very tender.
Remove the checken pieces and remove the meat from the bones; add the meat to the simmering stock mixture, then add the banana, and simmer for 10 minutes.