West African Chicken Soup
Preparation time30 min
Cooking time210 min
- 1 small chicken cut into pieces
- 2 medium onions
- 4 carrots
- 4 stalks of celery
- 1 clove of garlic
- 1 teaspoon whole black peppercorns
- 1 large bay leaf
- 6 sprigs of parsley
- 2 sprigs of thyme
- 1 tablespoon vegetable oil
- 2 tablespoons minced ginger
- 2 tomatoes
- 2 tablespoons Madras curry powder
- 1 tablespoon tomato paste
- 100ml coconut milk
- 1 green banana
- 2 tablespoons chopped coriander
- 120g white rice
- In a saucepan, combine the chicken, quartered onion, sliced carrots, chopped celery, garlic, pepper, bay leaf, parsley and thyme sprigs.
- Pour enough wanter to cover, cover with a lid and bring to a boil.
- Simmer over low heat for 30 minutes.
- Transfer the chicken to a plate and let it cool. Set aside the pan and cooking water.
- Remove the skin. Debone and cut the meat into large pieces.
- Put the bones back in the pan, partially cover and simmer for 1 hour, until the broth is well flavoured.
- Filter the broth in a bowl.
- Return the broth to the pan and boil over medium heat for 30 minutes until reduced. Season with salt.
- In a large saucepan, heat the vegetable oil.
- Add a chopped onion, ginger, chopped tomatoes, curry powder and tomato paste.
- Cook over medium heat, stirring until softened, about 7 minutes.
- Stir in broth, coconut milk and peeled and chopped banana. Bring to a boil.
- Season with salt and cook over medium heat for 30 minutes until the banana is very tender.
- Add the chicken and coriander. Simmer until heated through. Pour into bowls and serve with the cooked white rice.
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The nutritionist's advice:
The character of this soup comes from its fragrant broth. For a lighter recipe, let the broth cool after filtering to remove fat. You can then continue the recipe by reducing the broth.