Spicy Chicken Soup
• 500 gm. chicken with bones (cleaned & rinsed in water)
• 1 cup diced onions or pearl onions (which we use in sambar)
• 2 green chilies (splitted)
• 1 tomato (diced)
• 3 garlic cloves
• 2 tsps cumin powder
• 1 tbsp. oil (sesame oil will give more flavor)
• 10 curry leaves
• 2 pinches black pepper powder
• A pinch saunf powder (optional)
• A pinch of turmeric powder
• Salt to taste
For seasoning (optional)
• 2 tsps sesame oil
• 1/4 tsp. cumin seeds
• 1 red chili
• 2-3 tbsps onion (finely chopped)
• 1 tbsp. coriander leaves (finely chopped)
1. Heat the oil in a pressure pan. Add the onions, splitted chilies, garlic and curry leaves. Fry until golden brown, add the tomato dices.
2. When it becomes smooth add all the powders, fry it for a second and add the chicken pieces.
3. Mix it well and cover it for a minute. You can see some water come out from the chicken. Add 4 to 5 cups of water and little salt. Cook until you get 1 or 2 whistle from the pressure cooker. If you are cooking in a sauce pan, cook until it becomes soft, in medium high covering the pan.
4. After the chicken has cooked well, bring it to get little thicker by cooking on low heat without the cover. When it becomes to 3 cups, remove it from the heat.
5. When you serve, take out the bones and garnish with the leaves. If you want to season it, do it before garnishing.
Note: When you make it for kids, make the soup without chilies. Black pepper is better than chilies. A pinch of pepper is enough. If you want to make for both, after cooking the chicken take out some soup for your kids, then season it for your taste with chilies.