West African Chicken Soup

Ingredients

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

Instructions

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 for 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.

Printer-friendly version

Main menu

You are here

Ingredients

Instructions

Add new comment