West African Chicken Soup

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One 3-pound chicken, neck reserved

3 1/2 quarts water

2 medium onions—1 unpeeled and quartered, 1 thinly sliced

4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick

4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick

1 large unpeeled garlic clove, smashed

1 teaspoon whole black peppercorns

1 large fresh bay leaf

6 parsley sprigs

2 thyme sprigs

Kosher salt

1/4 cup vegetable oil

2 tablespoons minced ginger

2 tomatoes, seeded and cut into 1/2-inch pieces

2 tablespoons Madras curry powder

1 tablespoon tomato paste

1 cup coconut milk

1 green banana, peeled and cut into 3/4-inch pieces

2 tablespoons chopped cilantro

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