Curried Chicken Soup
A delicious curry, made of chicken soup. Best with pulao / rice / biryani / rotis / parathas … This type of chicken gravy is popular in several restaurants in Chennai.
For the chicken:
600 g chicken pieces (net weight after cleaning), cut into medium size
½ teaspoon turmeric powder
½ teaspoon salt
Wash and clean chicken pieces. Drain out water thoroughly. In a bowl, marinate chicken pieces evenly with turmeric powder and salt. Cover and keep aside for half an hour.
Other ingredients for the soup:
1 cinnamon stick
¾ teaspoon red chilli powder
1 1/2 teaspoon coriander powder
12 – 14 shallots (chuvannulli / small onion), chopped
1 teaspoon chopped ginger
10 cloves garlic, chopped
1 teaspoon vinegar
1 teaspoon salt (or to taste)
3 cups / 600 ml water
In a wide bowl, boil marinated chicken pieces with red chilli powder, coriander powder, shallots (ulli), garlic, ginger, vinegar, salt to taste (first add 3/4 teaspoon and check the taste) and water (1 - inch level above chicken pieces), Cover with a lid and boil on a medium to low heat for 20 - 25 minutes until the water (soup) has reduced to about 2 cups / well cooked. Strain this soup through a clean iron sieve. Now this soup is very clear. Reserve cooked chicken for any other preparation (like pepper chicken, masala chicken, ginger chicken …).
1 tablespoon oil
1 big onion, thinly sliced
4 -6 curry leaves, finely chopped (if not using curry leaves, finally sprinkle chopped coriander leaves)
Extra salt to taste (or 1/4 teaspoon salt)
Heat oil in a pan on a medium heat. Add sliced onion and fry until golden color. Add curry leaves and fry again for 5 minutes on a medium heat.
Now add chicken soup, adjust salt to taste and cook again a on a low heat for another 10 minutes until the gravy is thick / well combined with onion/ fragrant. Serve with rice / pulao / chapatti / appam / idiyappam / whole wheat bread …