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| Chennai chicken soup |
Ingredients:
Chicken - 200 gm
(drumstick or any piece with bones. while buying whole chicken reserve neck and some ribs for making soup or broth.)
red onion / shallot - 1/2 cup
garlic - 1 whole
butter - 2 tsp + 1 tsp
AP flour - 2 tbsp
tomato - 2
cilantro , mint - handful
cumin, fennel - 1/2 tsp each
cloves - 2
bay leaf -1
cinnamon -1 inch
turmeric powder - 1 tsp
pepper powder - as per need
cumin powder - as per need
salt - as per need
Method:
Clean and rinse the chicken. Cut the chicken into small pieces.
Heat 2 tsp butter in a large pan. Add 2 cloves, fennel, bay leaf, cinnamon, cumin. Put the onion and peeled garlic and fry till they get tender.
In a pressure cooker vessel put the chicken, 2 cups water, turmeric powder, chopped tomato, chopped cilantro, mint, fried onion garlic.
Pressure cook for 1 whistle, reduce flame and cook for 10 minutes. switch off.
After the pressure is gone, open the lid. Take out the chicken pieces and mash the other ingredients using a spoon.
In the mean time heat 1 tsp butter in the large pan and fry the 2 tbsp maida (AP flour) for few seconds. Pour the cooked chicken along with all the soup to the soup pan. Add 3 cups of water.
Add required salt, pepper powder, cumin powder. Bring it to a boil. Switch off or keep warm till served. Chicken soup is ready!
Note:
Serve along with main course or appetizer.
Makes 5 servings.
Sometimes I add 1 knorr soup cube to thicken the soup, instead of flour. Both tastes good.
Instead of pepper powder, grind 1 tbsp black pepper, 1 tsp sea salt and 1 tsp cumin to add to this soup.
If needed garnish with freshly chopped spring onion or cilantro.
