Senegalese Chicken And Peanut Soup

• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne
• 2 tablespoons vegetable oil
• 1/4 cup curry powder
• 1 tablespoon yellow curry paste
• 1 quart chicken stock
• 1 quart diced tomatoes with juice
• 4 cups cooked chicken, diced (I used one whole cooked chicken)
• 3/4 teaspoon sambal oelek chili paste (red chile paste)
• 1 cup chunky peanut butter
• 1 (14 ounce) can coconut milk
• 1 bunch cilantro, chopped
• lemon juice, to taste (I used the juice of 1 small lemon)

1. Saute onion, garlic and cayenne in oil until onion is translucent.
2. Stir in curry powder and curry paste; saute 1 minute.
3. Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
4. Add cooked chicken and sambal; simmer for 10 minutes.
5. Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
6. Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.

onion, garlic, cayenne, vegetable oil, curry powder, yellow curry, chicken, tomatoes, chicken, sambal oelek chili paste, chunky peanut butter, coconut milk, cilantro, lemon juice

Taken from www.food.com/recipe/senegalese-chicken-and-peanut-soup-109454 (may not work)