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Karanga Soup

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"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."
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4 h 43 m servings 470 cals
Original recipe yields 10 servings

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  1. Coat chicken thighs with curry powder.
  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.
  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.

Nutrition Facts

Per Serving: 470 calories; 20.3 g fat; 41.5 g carbohydrates; 33.5 g protein; 97 mg cholesterol; 794 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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