Curry Chicken Soup
6 cups water
2 large chicken leg quarters, skinned
sunflower oil, for browning
4 medium carrots, peeled and sliced
2 medium onions, sliced
1-2 potatoes, peeled and cubed
6-8 cloves garlic, minced
2 tablespoons fresh ginger, finely chopped (or 1 teaspoon dried ginger)
1 tablespoon curry powder
½ teaspoon chili powder
1 teaspoon whole cloves
1 teaspoon whole black peppercorns
Bring water to boil in a large soup pot.
Meanwhile, brown chicken in skillet with oil.
Remove chicken to cool.
Add a bit of boiling water to de-glaze the skillet and pour back into soup pot.
Add remaining ingredients to soup pot, including chicken pieces plus the bones.
Simmer 2-3 hours, until broth thickens.
Remove bone and serve.
The rumor among PCVs is that this soup prevents colds better than even salo and garlic!
Yields 4 to 6 servings.