Kozhi Karuveppalai Soup

Name: Kozhi Karuveppalai Soup (Chicken and curry-leaf soup)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon freshly squeezed lemon juice; ½ cup (60 grams) shaved fresh coconut (or frozen unsweetened coconut slivers, thawed); 1 teaspoon table salt, or more as needed; 4 ounces (125 grams) boneless, skinless chicken thigh; 1 teaspoon red chile powder; ½ teaspoon ground turmeric; 2 tablespoons besan (chickpea/gram flour); 2 tablespoons tamarind pulp; 1 small tomato, diced; 1 medium onion, roughly chopped; 4 to 6 cloves garlic, roughly chopped; 1 pound (500 grams) chicken bones; 30 fresh curry leaves

Chicken and curry-leaf soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This comes as a refreshing change from regular chicken soup. Curry leaves are used extensively in the food of South India, and in this soup they lend such a dominant flavor that they are the star. I sometimes skip the coconut garnish because the little bits of chicken suffice.

Ingredients

30 fresh curry leaves
1 pound (500 grams) chicken bones

Asia
India
Gluten-free
Soup

Method

Roughly chop 25 of the curry leaves.
Place a nonstick saucepan over high heat, add 7 to 8 cups (1800 ml) water and the chicken bones, and bring to a boil. Lower the heat t