Chicken Soup Tamil Style

Method

1. 1

   Prepare country chicken: Use 500g nattu kozhi (country chicken) or regular chicken pieces. Wash well.

2. 2

   Make Tamil spice blend: Coarsely crush 2 tsp black peppercorns, 1 tsp cumin seeds, 5 garlic cloves, 1-inch ginger, half tsp fennel seeds and 2 dried red chillies.

3. 3

   Boil chicken with spices: In a pot add chicken, 5 cups water, the crushed spice blend, 1 tsp turmeric and salt. Bring to a boil.

4. 4

   Skim foam: As it boils foam will rise — skim it off with a spoon for a clear golden soup.

5. 5

   Simmer long: Reduce heat to low and simmer covered for 35-40 minutes for country chicken, 20-25 minutes for regular chicken.

6. 6

   Test chicken: The meat should fall easily off the bone when poked with a fork.

7. 7

   Remove chicken: Take out pieces, shred the meat off the bones. Discard bones. Return shredded meat to the soup.

8. 8

   Adjust seasoning: The soup should be golden-brown, peppery and deeply flavoured from the bones. Add salt.

9. 9

   Make tempering: Heat 1 tbsp ghee. Add 1 tsp cumin seeds and a sprig of curry leaves. Pour into the soup.

10. 10

    Serve: Garnish with fresh coriander and sliced ginger. Serve hot in deep bowls. Tamil chicken soup is a restorative and warming dish.