3 baking potatoes peeled and diced
5 small carrots sliced
2 onions diced
2 lbs diced chicken breast
1 tbsp seasoning salt
1 tbsp black pepper
1/32 tsp cayenne pepper (a pinch)
2 Maggi beef bouillion cubes
8 tbsp curry powder (divided)
oil
ramen noodles

At Medium setting, heat 3 tablespoons of oil in a skillet and sprinkle half of curry into the oil. When the curry starts to foam, add the onions and carrots and sautee until onions are translucent. Remove from heat and transfer it into a soup pot. Add potatoes and enough water to cover potatoes. Bring to a boil and simmer.

In a bowl, place chicken, seasoning salt, black pepper, and cayenne pepper. Mix well until the chicken is evenly seasoned.

In the skillet, add 3 tablespoons of oil and sprinkle remaining curry into the oil.

When the curry starts to foam add the seasoned chicken mix and sautee on a high heat. Chicken does not need to be thoroughly cooked.

Toss the sauteed chicken into the soup mix, and simmer until potatoes are cooked and the broth is thick (about 30 min).

Cook Ramen according to package directions. Serve Ramen and pour soup over it.

Serves 8.

This goes great with fried ripe plantains. Tell me if you enjoyed this recipe. sisterjameela@gmail. com

Submitted by: Jameela Al Amin