Recipe of the west african chicken soup - Healthy recipes

Ingredients

• 1 small chicken cut into pieces
• 2 medium onions
• 4 carrots
• 4 stalks celery
• 1 clove garlic
• 1 teaspoon whole black peppercorns
• 1 large bay leaf
• 6 sprigs parsley
• 2 sprigs of thyme
• 1 tablespoon vegetable oil
• 2 tablespoons minced ginger
• 2 tomatoes
• 2 tablespoons Madras curry powder
• 1 tablespoon tomato paste
• 100 ml coconut milk
• 1 green banana
• 2 tablespoons chopped coriander
• 120 g white rice
• Salt
• In a saucepan, combine the chicken, quartered onion, sliced carrots, chopped celery, garlic, pepper, bay leaf, parsley and thyme sprigs.
• Pour water to the level, cover 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. Bone the meat and cut it into large pieces.
• Put the bones in the pan, partially cover and simmer for 1 hour, until the broth is well flavored.
• 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 ccoriander. Simmer until heated through. Pour into bowls and serve with the white rice.