Fantastic Chicken Soup

Ingredients

• 200 g Chicken with bones, curry cut (Cut into small pieces)
• 5 Whole garlic (Cloves)
• 2 tsp Black pepper (Crush with the other whole spices)
• 1 tsp Cumin seeds (Crush with the other whole spices)
• 1 tsp Whole coriander seeds (Crush with the other whole spices)
• 1 Dried red chilli (Crush with the other whole spices)
• Fresh ginger (A small piece; crush with the spices)
• 10 ml Sesame oil
• 0.5 tsp Mustard seeds (For tempering)
• Curry leaves (The source does not specify an amount; add with the green chillies)
• 2 Green chillies
• 10 Small onions or shallots (Crush before sautéing)
• 2 Tomatoes (Medium-sized; roughly chop)
• Salt (To taste; the source says to use sufficient salt and check seasoning)
• 0.5 tsp Turmeric powder
• 1 tsp Chilli powder (The transcript specifies Kashmiri chilli powder)
• 500 ml Water
• Coriander leaves (A few sprigs with stems for cooking, plus chopped leaves for finishing)

Steps

1. 1

   Clean the bone-in chicken and cut it into small pieces.

2. 2

   In a blender jar or mortar, crush the garlic, ginger, cumin seeds, dried red chilli, black pepper, and whole coriander seeds together into a coarse spice mixture.

3. 3

   Heat the sesame oil in a pot over medium heat. Add the mustard seeds and let them crackle.

4. 4

   Add the curry leaves and green chillies, then add the crushed shallots. Sauté the shallots until cooked and softened.

5. 5

   Add the crushed spice mixture. Sauté over slow to medium heat until the spices become aromatic.

6. 6

   Add the roughly chopped tomatoes. Sauté until they become soft and mashed.

7. 7

   Add the cut chicken and mix well with the onion, tomato, and spice mixture.

8. 8

   Season with salt, turmeric powder, and chilli powder. Sauté until the raw flavour of the chicken and spice powders disappears.

9. 9

   Pour in 500–700 ml water and bring the soup to a boil.

10. 10

    Add coriander sprigs with their stems. Check the seasoning and add more salt if needed.

11. 11

    Cover the pot and cook for approximately 15–20 minutes, or about 20 minutes as stated in the transcript, until the chicken is well done. The exact time depends on the size of the chicken pieces.

12. 12

    Uncover and reduce the soup slightly. Finish with chopped coriander leaves and serve hot as soup or with steamed rice.

Notes

The source gives ranges for the chicken, water, garlic, and pepper. It does not specify an amount for the salt, ginger, curry leaves, or coriander leaves. The transcript mentions crushing the shallots and roughly chopping one medium tomato, while the written ingredient list specifies 10 small onions and 2 medium tomatoes; this extraction preserves the written quantities and the transcript's preparation details. The creator also notes that the recipe can be made with mutton instead of chicken.

Nutrition per serving

• soup
• main
• South Indian
• spicy
• one-pot
• stovetop
• gluten-free
• dairy-free