Best Karanga Soup Recipes

KARANGA SOUP

Karanga Soup image

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.

Provided by tracyking

Categories Chicken Soup

Time 4h43m

Yield 10

Number Of Ingredients 13

Ingredients

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

Steps:

Coat chicken thighs with curry powder.
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 : Calories 469.7 calories, Carbohydrate 41.5 g, Cholesterol 97 mg, Fat 20.3 g, Fiber 6.6 g, Protein 33.5 g, SaturatedFat 4.3 g, Sodium 794.5 mg, Sugar 11.7 g

CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)

Chicken Karaage (Japanese Fried Chicken) image

This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics.

Provided by Brenda Sawyer Adamson

Categories World Cuisine Recipes Asian Japanese

Time 47m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
2 teaspoons grated fresh ginger
1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 cups vegetable oil for frying
¾ cup cornstarch

Steps:

Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

Nutrition Facts : Calories 495.1 calories, Carbohydrate 33.1 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 0.6 g, Protein 28.9 g, SaturatedFat 5.4 g, Sodium 766.7 mg, Sugar 0.3 g

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