Naattu Kozhli Soup or South Indian Chicken soup recipe
Chicken pieces with bone: 1 lb
Ginger and garlic mashed: 3 teaspoon
Onion: ½ chopped fine
Tomato: ½ chopped fine
Grated coconut (Fresh or frozen): 4 ~ 5 teaspoon
Coriander powder: 1 teaspoon
Cumin powder: 1 teaspoon
Fennel & mustard seeds (10~20 seeds) for seasoning
Black Pepper powder to taste
Salt to taste
Clean and wash chicken pieces and cut them into cubes. Cut the bones into halves or crack them. This is important as the marrow inside the bones contain immune fighting properties for colds and flu.
Heat 4 teaspoon of oil in a pan.
Add onions along with fennel, mustard seeds, salt and Sautee for few minutes until golden brown.
Add the rest of the ingredients listed above and Sautee them well for about 3 minutes in medium heat, until the chicken and all the curry powders are mixed and blended well.
Add 2 ~ 3 cups of hot water and let the soup simmer for 15 ~ 20 minutes in low heat.
Have a cup or 2 of the above chicken soup when you are down with colds or flu. A slice of nice sourdough bread or your favorite bread goes well with this soup. It can also be had with steamed white Basmatic rice.