Chicken Soup

Infused with aromatic spices and a freshly ground paste, this soup is a delightful treat for the taste buds. Enjoy it hot with your favorite bread for a satisfying meal.

• 250 grams Real Good Chicken Soup Pieces

• 1/4 teaspoon turmeric powder

• 2 cups water

• 2 garlic cloves

To grind into a paste:

• 10 small onions

• 1/4 cup tightly packed coriander leaves

• 1 teaspoon cumin seeds

• 1 teaspoon peppercorns

For tempering:

• 2 teaspoons oil

• 1 cardamom pod

• 1/2 teaspoon cumin seeds

• 1 small onion, finely chopped

• Start by grinding the ingredients listed under 'to grind into a paste' with a little water until you achieve a semi-fine paste. Set it aside.

• Heat oil in a pressure cooker and add cardamom and cumin seeds. Let them splutter.

• Add onions and curry leaves to the cooker and sauté until they turn slightly brown.

• Next, add the washed and cleaned chicken pieces along with turmeric powder. Sauté for 2 minutes, then add the ground paste.

• Saute the mixture well until the raw smell dissipates, approximately 3-5 minutes.

• Pour in water, add the required amount of salt, and pressure cook for 5 whistles. Once the pressure releases, open the cooker.

• Serve the chicken soup hot with your choice of bread. It pairs well with masala bread or any other bread of your preference.