West African Chicken Soup
- One 3-pound chicken, neck reserved
- 3-1/2 quarts water
- 2 medium onions, 1 unpeeled and quartered, 1 thinly sliced
- 4 carrots, 2 coarsely chopped, 2 sliced 1/4 inch thick
- 4 celery ribs, 2 coarsely chopped, 2 sliced 1/4 inch thick
- 1 teaspoon whole black peppercorns
- 1 large fresh bay leaf
- 6 parsley sprigs
- 2 thyme sprigs
- Kosher salt
- 1/4 cup vegetable oil
- 2 tablespoons minced ginger
- 2 tomatoes, seeded and cut into 1/2-inch pieces
- 1 jalapeno pepper, minced
- 2 tablespoons Madras curry powder
- 1 tablespoon tomato paste
- 1 cup coconut milk
- 2 tablespoons chopped cilantro
Step 1: In a stockpot, combine the chicken and neck with the water, quartered onion, chopped carrots and celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes.
Step 2: Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
Step 3: Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot.
Step 4: Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.
Step 5: In a large saucepan, heat the vegetable oil. Add the sliced onion, ginger, minced jalapeno, tomatoes, curry powder and tomato paste and cook over moderate heat, stirring, until softened, about 7 minutes.
Step 5: Stir in the broth, and coconut milk and bring to a boil. Season with salt cook over moderate heat until the banana is very tender, about 30 minutes.
Step 6: Add the chopped chicken and cilantro and simmer until just heated through.
Step 7: Ladle into bowls and serve. Serve with white rice.