Ingredients
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30 fresh curry leaves
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500 grams chicken bones
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1 medium onion, roughly chopped
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4 to 6 cloves garlic, roughly chopped
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2 tablespoons tamarind pulp
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1 small tomato, diced
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125 grams boneless, skinless chicken thigh
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1 teaspoon table salt, or more as needed
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½ teaspoon ground turmeric
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1 teaspoon red chile powder
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¼ teaspoon asafetida
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2 tablespoons besan (chickpea/gram flour)
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60 grams shaved fresh coconut (or frozen unsweetened coconut slivers, thawed)
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1 tablespoon freshly squeezed lemon juice
Directions
Steps
|
1
Done
|
Roughly chop 25 of the curry leaves. |
|
2
Done
10
|
Place a nonstick saucepan over high heat, add 7 to 8 cups (1800 ml) water and the chicken bones, and bring to a boil. Lower the heat to medium, skim the scum from the surface, and simmer for 10 minutes. |
|
3
Done
15
|
Add the onion, garlic, tamarind pulp, tomato, chicken, salt, turmeric, chili powder, asafetida, and chopped curry leaves. Simmer over medium heat for 15 minutes. |
|
4
Done
12
|
Stir the besan into ¼ cup (50 ml) water and add it into the simmering soup. Add half of the coconut and stir well. Cover and simmer for 10 to 12 minutes. |
|
5
Done
|
Pour the soup into a strainer set over a bowl, pressing the solids to extract their flavor. |
|
6
Done
|
Transfer the stock to a clean nonstick saucepan and place over medium heat. Add the chopped chicken and adjust the seasoning. |
|
7
Done
|
Ladle into individual soup bowls, garnish with the remaining curry leaves, and serve piping hot. |
