African Curry Chicken Soup

A favorite vegetable laden soup with curry chicken, peanut butter and cilantro!

Course Main Course, Soup

Keyword soup, chicken, curry, chickpeas, peanut butter

Calories 110 kcal

2 cups pealed, chopped yams
3 tbsp soya sauce
1 chopped onion
1/2 cup water
2 chopped or sliced carrots
1 sliced celery stalk
1 small, chopped red pepper
6 cups chicken stalk I use Better Than Bouillon
1 14 oz. can tomato sauce
1 can garbanzo beans (optional)
1/2 cup fresh chopped cilantro
1 pkg ground chicken or turkey cooked
1 tbsp curry powder
2 heaping tbsp curry paste Pataks is best
1/3 cup water
1/3 cup real peanut butter I use Kraft Only Peanuts with sea salt peanut butter. Don't use peanut butter with sugar added.

Combine in a large pot the first four ingredients. Cook over medium-high heat, stirring occasionally for about 5 minutes.
In a frying pan, brown the chicken. When it's almost finished cooking add curry powder. This helps the flavor of the curry to release and spread through the chicken. Set aside whe finished cooking.
Add the chopped veggies to the pot of yams: carrots, celery and red pepper. Cover and cook for 5 minutes stirring occasionally. Then add chicken stalk, tomato sauce, beans, cilantro, chicken, and curry paste. Stir together. Once boiling, turn to simmer for about 10 min.
Meanwhile, in a magic bullet or blender, blend together water and peanut butter. Add to pot and let simmer for about another 5 mins. This soup freezes well. Because of the peanut butter a creamy soup is created - so good! Enjoy the best soup you've ever had that's good for you!