Karanga Soup

This was a soup my father learned how to make when he was traveling in Kenya in 1979. My family has enjoyed it for many years and I hope others will as well.

• Preparation Time: 25 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 25 mins
• Calories: 470 Calories

Ingredients

• ground black pepper to taste
• 1 green bell pepper, chopped
• 2 (14.5 ounce) cans diced tomatoes
• ¼ cup Worcestershire sauce
• 6 tablespoons olive oil, or more to taste
• 2 red onions, chopped
• 4 green onions, chopped, or to taste
• 1 (8 ounce) package mushrooms, chopped
• 14 skinless chicken thighs
• ⅓ cup curry powder
• 3 (14.5 ounce) cans stewed tomatoes
• 2 (14.5 ounce) cans corn
• 3 small potatoes, or to taste

Recipe Instructions

Step 1

Coat chicken thighs with curry powder.

Step 2

Heat 2 tablespoons olive oil in a large skillet. Add 1/3 of the chicken thighs in a single layer; cook until browned, about 3 minutes per side. Transfer to a large pot. Repeat with remaining olive oil and chicken thighs.

Step 3

Pour stewed tomatoes, diced tomatoes, corn, potatoes, onions, mushrooms, green bell pepper, green onions, Worcestershire sauce, and pepper into the pot. Cover and cook over very low heat until potatoes are tender and flavors combine, about 4 hours. Season with black pepper.