East African Curried Chicken Soup

• 4 tablespoons vegetable oil
• 3 lbs chicken, cut into pieces
• 1 chopped onion
• 2 chopped garlic cloves
• 2 tablespoons curry powder (masala meusi- see recipe)
• 1 tablespoon peri-peri
• 2 teaspoons black pepper
• 8 cups chicken stock
• 1 tomatoes, peeled and chopped
• 1 cup grated unsweetened coconut
• 2 ripe bananas, sliced into chunky quarter peices

1. In a large pot, brown the chicken pieces in the oil.
2. Remove chicken, set aside, and add the onion and garlic to pot.
3. Saute until soft, then stir in the peri-peri, the masala meusi, and the black pepper.
4. Fry for about 2 more minutes.
5. Add the tomatoes, stock, chicken pieces, and coconut, bring to boil, then reduce heat and simmer for 30 minutes.
6. When the chicken is done, add banana chunks, and simmer for about 10 more minutes.
7. Ladle into bowls and enjoy!

vegetable oil, chicken, onion, garlic, curry powder, periperi, black pepper, chicken stock, tomatoes, coconut, bananas

Taken from www.food.com/recipe/east-african-curried-chicken-soup-293684 (may not work)