• Make-Ahead
• Staff Favorite

Ingredients

1. One 3-pound chicken, neck reserved
2. 3 1/2 quarts water
3. 2 medium onions, 1 unpeeled and quartered, 1 thinly sliced
4. 4 carrots, 2 coarsely chopped, 2 sliced 1/4 inch thick
5. 4 celery ribs, 2 coarsely chopped, 2 sliced 1/4 inch thick
6. 1 large unpeeled garlic clove, smashed
7. 1 teaspoon whole black peppercorns
8. 1 large fresh bay leaf
9. 6 parsley sprigs
10. 2 thyme sprigs
11. Kosher salt
12. 1/4 cup vegetable oil
13. 2 tablespoons minced ginger
14. 2 tomatoes, seeded and cut into 1/2-inch pieces
15. 2 tablespoons Madras curry powder
16. 1 tablespoon tomato paste
17. 1 cup coconut milk
18. 1 green banana, peeled and cut into 3/4-inch pieces
19. 2 tablespoons chopped cilantro

Directions

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. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
2. 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. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.
3. In a large saucepan, heat the vegetable oil. Add the sliced onion, ginger, tomatoes, curry powder and tomato paste and cook over moderate heat, stirring, until softened, about 7 minutes. Stir in the broth, coconut milk and banana and bring to a boil. Season with salt cook over moderate heat until the banana is very tender, about 30 minutes. Add the chopped chicken and cilantro and simmer until just heated through. Ladle into bowls and serve. Serve with white rice.