Chicken Rasam

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Serves
6
Preparation Time: 20 minutes
Cooking Time: 15 minutes
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Preparation Method

  • Cook the chicken and reserve the stock.
  • Dry roast fennel, pepper, coriander and cumin seed. Allow it to cool.
  • Pound it.
  • Take a pinch of this powder and keep aside.
  • Crush garlic.
  • Chop tomatoes.
  • Chop shallots finely.
  • Heat a pan with Idhayam Sesame Oil, temper mustard, add curry leaves, tomatoes, garlic and fry.
  • Add two cups of chicken stock, pound spices, turmeric powder, chilli powder and salt.
  • When the stock starts to boil, add the cooked chicken and simmer to a low flame for three minutes. Add a teaspoon of Idhayam Sesame Oil to this.
  • Add the rest of the spice powder, lime juice and coriander leaves.
  • If you have prepared chicken gravy, pour a tablespoon of the gravy to the rasam and serve hot.
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