Chicken Soup & Chicken Curry

• Chicken soup:
• 1 whole chicken
• 2 carrots
• 1 large leak
• bay leaf
• 5 black peppercorns
• 1 dried red chili pepper
• 100g broken spaghetti
• Water to cover
• Curry:
• 1 large onion
• 2 heaped tbsp curry powder
• 1 tbsp tomato paste
• 1 can of thick coconut milk
• 1 ladle chicken stock from soup
• Chicken meat from soup

1. Chicken soup:
2. Simmer everything except spaghetti for 3 hours. Remove bay leaf, peppercorns and chili pepper. Remove whole chicken and separate the meat from the bones and reserve meat and 1 ladle of stock for the curry. Add spaghetti and simmer for 10 more minutes and serve.
3. Curry:
4. slice onion finely and sweat in a pot with a pinch of salt for 10 min or until soft add curry powder and stir, add stock, tomato paste, coconut milk and simmer to thicken approx 10-15 min, add shredded chicken from the soup, stir until chicken is hot through and serve with rice or pasta

chicken soup, chicken, carrots, leak, bay leaf, black peppercorns, red chili pepper, water, curry, onion, curry powder, tomato, coconut milk, chicken, chicken

Taken from www.epicurious.com/recipes/member/views/chicken-soup-chicken-curry-50075290 (may not work)