Tanzanian Curried Chicken Banana Soup
Dive into the bold flavors of East Africa with this Tanzanian Curried Chicken Banana Soup, a one-of-a-kind dish that blends savory and sweet in perfect harmony. Featuring tender chicken, creamy coconut milk, and aromatic spices like turmeric, curry powder, and paprika, this soup is elevated with the surprising addition of ripe bananas, which lend a subtle sweetness and velvety texture to the broth. Simmered to perfection with fresh ginger, garlic, and a splash of lime juice for brightness, this comforting soup is as nourishing as it is delicious. Ready in under an hour and garnished with fresh cilantro, it’s the perfect combination of exotic flavors and cozy warmth. Serve it with crusty bread or rice for a hearty, crowd-pleasing meal. Perfect for adventurous foodies, this recipe will transport your taste buds straight to Tanzania!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 pieces ripe bananas
- 1 large onion
- 3 pieces garlic cloves
- 1 inch piece ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 400 ml coconut milk
- 4 cups chicken stock
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Dice the chicken breasts into bite-sized pieces and set aside.
Peel and finely chop the onion, garlic cloves, and ginger.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until translucent.
Stir in the garlic, ginger, curry powder, turmeric, and paprika. Cook for 1-2 minutes until fragrant.
Add the diced chicken to the pot and cook, stirring often, until the chicken is no longer pink on the outside (about 5 minutes).
Pour in the chicken stock and bring the mixture to a boil.
Reduce the heat to a simmer and let it cook for 10 minutes.
Peel and slice the ripe bananas. Add them to the pot along with the coconut milk.
Simmer the soup for an additional 10-15 minutes, or until the bananas soften and partially dissolve into the broth.
Season the soup with salt and black pepper to taste.
Stir in the lime juice and sprinkle with chopped fresh cilantro just before serving.
Serve the soup hot with optional bread or rice on the side for a complete meal.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 71.3 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1853 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
