Somali Chicken Curry Soup

Zeinab Bulle and Madina Dayo

A favorite Somali chicken curry soup, served with chapati or rice. This recipe was made in one of our Mosaic of Flavors cooking classes.

Somali Chicken Curry Soup

Prep Time

90 minutes

Cook Time

30 minutes


4 Servings


3 pounds chicken thigh (or drumstick, bone-in)
1 onion
2 tablespoons oil
2 cups tomato
1 1⁄2 cups stock, chicken
1 tablespoon curry powder
  red pepper flakes
1⁄2 cup cilantro
1 bell pepper, green


Begin by removing skin and extra fat from chicken pieces. Rinse well. Slice 3 or 4 times into each piece of meat, perpendicular to bone, until bone is contacted. Set aside.

Heat oil in a heavy-bottomed pot. Add chopped onion and stir for a minute or two. Add tomato, water, curry powder, and chicken broth. Heat well, stirring continually.

Drop chicken pieces into soup mixture. Bring to boil on high heat. Cover and let boil on high  heat about ½ hour, or until meat comes away from bone easily.

Add chopped cilantro and sliced peppers. Cover and turn off heat. Let soup sit, covered, at least 10 minutes before serving.

Serve with rice or chapathi.