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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Recipe Summary

prep:
25 mins
cook:
4 hrs 18 mins
total:
4 hrs 43 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat chicken thighs with curry powder.

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  • 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.

  • 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

470 calories; protein 33.5g; carbohydrates 41.5g; fat 20.3g; cholesterol 97mg; sodium 794.5mg. Full Nutrition
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