Ingredients
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
Preparation
Chicken soup: 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. Curry: 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
