Chettinad Kozhi Rasam (Chicken Soup)

Ingredients (16)

• chicken500 g
• shallots1 cup
• tomato1
• cooking oil2 tbsp
• hot chicken stock or hot water750 ml
• fresh coriander leaves2 tbsp
• salt1 tsp
• coriander powder1 tsp
• chilli powder0.5 tsp
• cumin powder0.5 tsp
• turmeric powder0.25 tsp
• onion0.25 cup
• dried red chilli1
• garlic5 clove
• fennel seeds1 tsp
• curry leaves5

Method

1. 1

   Place the chopped onion, dried red chilli, garlic, fennel seeds and curry leaves in a blender.

2. 2

   Grind into a coarse paste without adding too much water.

3. 3

   Heat the oil in a heavy-bottomed saucepan or pressure cooker over medium heat.

4. 4

   Add the chopped shallots and sauté until soft and lightly golden.

5. 5

   Add the chopped tomato and cook until soft and pulpy.

6. 6

   Stir in the ground masala paste and cook for 3–4 minutes until the raw smell disappears.

7. 7

   Add the chicken pieces and mix well to coat them with the masala.

8. 8

   Add the coriander powder, chilli powder, cumin powder, turmeric powder and salt.

9. 9

   Cook for 3–4 minutes, stirring occasionally.

10. 10

    Pour in 250 ml water and bring to a boil.

11. 11

    Cover and cook over low heat for 20–25 minutes, or until the chicken is fully cooked and tender.

12. 12

    Alternatively, pressure cook for 3 whistles and allow the pressure to release naturally.

13. 13

    Pour in the 750 ml hot chicken stock (or hot water).

14. 14

    Simmer gently for 8–10 minutes to allow the flavours to combine.

15. 15

    Taste and adjust the seasoning.

16. 16

    Strain the soup if you prefer a clear rasam, or serve it with the chicken pieces for a heartier soup.

17. 17

    Garnish with freshly chopped coriander leaves.