Nattukozhi Soup

Method

1. 1

   Prepare country chicken: Use 750g nattukozhi (country chicken / free-range). Cut into pieces and wash thoroughly.

2. 2

   Make spice blend: Coarsely crush 2 tsp black peppercorns, 1 tsp fennel seeds, 5 garlic cloves, 1-inch ginger and 2 dried red chillies together in a mortar.

3. 3

   Boil chicken for broth: In a large pot add chicken, 6 cups water, the crushed spice blend, 1 tsp turmeric, 1 sprig curry leaves and salt. Bring to a boil.

4. 4

   Skim foam: As the broth boils skim off any foam that rises to the surface — this gives a cleaner, clearer soup.

5. 5

   Simmer long: Reduce heat to very low and simmer covered for 45-50 minutes. Country chicken needs much longer cooking than regular chicken to become tender and release full flavour.

6. 6

   Test doneness: The meat should fall easily off the bone. The broth should be golden, rich and deeply flavoured.

7. 7

   Remove chicken: Take out the pieces. Shred the meat off all bones. Discard bones. Return shredded meat to the broth.

8. 8

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

9. 9

   Adjust seasoning: Add more salt if needed. The soup should be peppery, golden and deeply flavoured from the country chicken bones.

10. 10

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