This is a delicious spicy soup that my family never gets tired of eating.
Ingredients
6 chicken drumsticks
or 2 chicken breast split (with bones and skin)
1 medium onion chopped
4 celery sticks chopped
1 jalapeño pepper (medium hot) chopped
1 small carrot chopped
1 tomato chopped
Half a teaspoon grated ginger root
A spoonful of lemon juice (or more, to taste)
1 teaspoon tomato paste
2 curry leaves
cilantro (coriander) leaves
Spices:
1 teaspoon turmeric
1 teaspoon ground coriander seeds
1 teaspoon methi (fenugreek) leaves
1 teaspoon ground cumin
10-12 crushed red pepper flakes
1 tablespoon salt (leveled)
Recipe:
Pour 3 liters of water into a 4 liter pressure cooker. Add the chicken, onion, tomato, jalapeño pepper, ginger, curry leaves, methi leaves, and spices (including salt). Boil for half an hour. Cool off until lid can be removed safely, then add celery and carrot. Return to boil with the lid on for another 5 minutes or so. Add chopped cilantro leaves, lemon juice, and tomato paste at the end and continue cooking for another 2 minutes or so without the lid, stirring occasionally.
When the soup is ready, remove the chicken with a slotted spoon, let it cool, and remove the meat which should be returned to the soup.
(You can use any pot with a lid to cook the soup, simply extend the boiling time for the chicken accordingly, at least 40-50 minutes.)
You're sure to enjoy this. Let me know if it becomes one of your favorite recipes the way it has for me. I had a soup like this at an Indian restaurant but this is my own adaptation based on what they served.
