• Alissa Love

Indian Style Chicken Soup (Rassam Chicken Soup)

Here's a homemade chicken soup variation that feels like HOME. My grandma and mom used to make it this way and it is my ultimate comfort food. It packs a spicy punch, and is perfect for cold rainy days in, or when you're a little under the weather.


Grandma used to say there is nothing a good bowl of "rassam" can't fix. I'm all grown up now and I completely agree! :)



INGREDIENTS

  • 1 whole chicken, cut into small pieces

  • 2 potatoes, cut in large cubes

  • 2 carrots, cut in large chunks

  • 2 tomatoes, cut in cubes

  • 1 red onion, chopped

  • 1/2 cup coriander, chopped

  • 2 teaspoon oil

  • 1 cinnamon stick

  • 4-5 cardamon cloves

  • 5 cloves

  • 1 large bay leaf

  • 1 spring curry leaf

  • 1/4 teaspoon turmeric

  • 3 cups or 750 ml of water

  • Salt to taste

To be pounded

  • 2 teaspoon coriander seeds

  • 1 teaspoon black pepper seeds

  • 1 teaspoon cumin seeds

  • 2cm ginger

  • 4 garlic cloves


DIRECTIONS



1. In a mortar and pestle, pound 2 tbsp coriander seeds, 1 tsp black pepper seeds and 1 tsp cumin seeds.



2. Pound into a coarse powder and set aside for later.



3. In the same mortar and pestle, pound 2cm piece of ginger and 4-5 garlic cloves. Set aside for later.



4. In a pot, add 2 tsp oil and fry 1 chopped red onion, 1 cinnamon stick, 4-5 cardamon cloves, 5 cloves, 1 large bay leaf and 1 sprig curry leaf.


5. Fry on medium heat until onion is translucent and aromatics release it's flavours.



6. Add ginger garlic paste and fry until it softens, mixing well with the onions.


7. Add in the cut up tomatoes and 1/4 teaspoon turmeric powder. Cook down until tomatoes are softened and its water is released.



8. Add 1 hole cut up chicken and all the pounded spices. Mix everything well and dry fry for 2-3 minutes.



9. Add 3 cups or about 750ml of water. Cook covered for 40 mins until chicken is almost cooked.


10. When chicken is almost cooked, add the cut up potatoes and carrots. Cook down for another 10-15 mins until everything is cooked well.


11. Garnish with chopped coriander and serve hot with rice!




ALY'S COOKING TIPS


  1. You can save time by omitting the entire pounding stage. Use already blended ginger garlic paste, and powdered pepper, coriander and cumin instead. This will save you time and washing.

  2. Having said that, if you have the luxury of time and ingredients and you want to be #extra like me - do it my way and taste the difference OK

  3. You can also save time by using a pressure cooker for this dish! I saw online that it will take 10 mins tops to cook down the chicken (my regular stove top cooking took me almost an hour for melt-in-your-mouth chicken)



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