- 200 gm – Chicken
- 1 tsp. – Black Pepper Corns
- 1/2 tsp. – Cumin Seeds
- 1/4 tsp. – Turmeric Powder
- 1/2 tsp. – Coriander Powder
- 1/2 tsp. – Ginger Garlic paste
- 1/4 cup – Tomato (chopped)
- 1/4 cup – Freshly Chopped Cilantro
- 7 – Curry Leaves
- 2 tsp. – Sesame oil
- 1 cup – Water
- 1/2 tsp – Salt (Adjust to your taste)
- *** To Clean the Chicken ***
- 1/4 tsp. – Turmeric powder
- 1/2 tsp. – Sesame Oil
Wash and chop the tomato. Wash and chop the coriander leaves. Wash the curry leaves. Clean the chicken well with water. [Once I drain the water, I apply 1/4 tsp. turmeric powder and little (say 1/2 tsp.) sesame oil and mix well. Then I clean it once more with water. This way you can remove little of the raw chicken smell.].
For soup recipes, it’s good to use boneless pieces of chicken. Cut them into bite size pieces. Keep aside.
In a blender, add the black pepper corns and cumin seeds.
Close the blender and grind it little coarsely.
In a pressure cooker, add the cut chicken pieces, turmeric powder, freshly ground black pepper corn and cumin seeds, sesame oil curry leaves, little of the freshly chopped coriander leaves , ginger garlic paste(optional), coriander powder and tomato.
Add required water and salt. Mix well. Check salt. Close the lid with the whistle. Keep it on the stove in High flame.
Pressure cook for 1 whistle and turn flame to LOW. Switch off the stove after 10 minutes
Once the pressure subsides by itself (takes 5 minutes), open the lid. Add the remaining freshly chopped cilantro (coriander leaves). Check salt and pepper. Mix well and divide it in two soup bowls. Serve the Chicken Soup hot.