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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This recipe is from my DD Culinary class in high school. In the class this is made except for peanut butter one day, then refrigerated overnight. Peanut butter is added and soup is heated just until hot and served. Cooking Time does not reflect if you choose to use this step. Ingredients:
4 cups chicken breasts, diced |
2 cups onions, diced |
2 tablespoons garlic, minced |
4 tablespoons dark sesame oil |
2 tablespoons curry powder |
2 teaspoons salt |
2 teaspoons black pepper |
2 teaspoons red pepper flakes, dried |
12 cups chicken broth (or water and bouillon) |
1 cup tomato paste |
4 cups tomatoes, crushed |
12 tablespoons chunky peanut butter |
Directions:
1. In a large pot, saute the chicken, onion, and garlic in sesame oil until the chicken is cooked.
2. Add the curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
3. Add the chicken broth, tomato paste, and tomatoes.
4. Simmer about 30 minutes to combine flavors.
5. (At this point this can be refrigerated overnight for the flavors to blend)
6. Add peanut butter, stirring until well combined.
7. Heat until very hot but not boiling.
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