Chicken Coconut Rasam

Ingredients

• 500 grams chicken bones
• 100 grams boneless chicken, 1 inch cubes
• ½ cup scraped coconut
• 3 tablespoons tamarind pulp 
• 2 medium tomatoes, roughly chopped
• Salt to taste 
• 2 tablespoons rasam powder
• 8 black peppercorns, crushed 
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 15 curry leaves 
• 2 tablespoons chopped fresh coriander leaves 
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 2-3 whole dry red chillies, broken into two                                 

Method 

1. Grind coconut with one cup of warm water. Extract coconut milk and set aside. Reserve the coconut residue.
2. Boil the chicken bones in about six to seven cups of water for fifteen minutes.
3. Skim off the scum from the surface, add tamarind pulp, tomatoes, chicken cubes, salt, and rasam powder, crushed black peppercorns, red chilli powder, turmeric powder, ten curry leaves and continue cooking.
4. Simmer till the liquid reduces by half and a nice aroma is given out.
5. Add the drained coconut residue to the rasam. Sprinkle coriander leaves and simmer for about three to four minutes.
6. Remove from heat and strain rasam. Separate the chicken pieces from the residue and cut into one centimetre cubes and reserve for garnish.
7. Reheat the strained rasam, add coconut milk and simmer for a couple of minutes. Remove from heat and add chicken pieces to it.
8. Heat olive oil and temper it with mustard seeds, dry red chillies and remaining curry leaves. Add to the prepared soup and cover immediately to trap the flavours.
9. Serve piping hot. You can squeeze a lemon into the soup to make it really tangy.

Nutrition Info