Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 1 tbsp Chettinad masala powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 4 cups chicken broth
- 1 cup coconut milk
- Salt to taste
- 2 tbsp oil
- Fresh cilantro leaves for garnish
Special equipment needed:
- Soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat oil in a soup pot over medium heat. Add chopped onions and sauté until golden brown.
2. Add minced garlic and grated ginger and sauté for another minute.
3. Add chopped tomatoes and cook until they are soft and mushy.
4. Add Chettinad masala powder, turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook for a minute.
5. Add chicken pieces and cook until they are browned on all sides.
6. Add chicken broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes until the chicken is cooked through.
7. Add coconut milk and salt to taste. Mix well and let it simmer for another 5 minutes.
8. Turn off the heat and let the soup cool down a bit.
9. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend until smooth.
10. Reheat the soup if needed and serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 8g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- You can use bone-in chicken instead of boneless chicken, but the cooking time will be longer.
- You can use vegetable broth instead of chicken broth for a vegetarian version of this soup.
- You can use light coconut milk instead of full-fat coconut milk to reduce the calorie and fat content.
Variations:
- You can add vegetables like carrots, peas, and potatoes to make it a more hearty soup.
- You can add noodles or rice to make it a more filling meal.
- You can add more or less Chettinad masala powder depending on your spice preference.
Tips and tricks:
- Make sure to brown the chicken well before adding the broth to enhance the flavor of the soup.
- Use fresh Chettinad masala powder for the best flavor.
- Adjust the spice level by adding more or less red chili powder.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until it is hot.
Presentation ideas:
Serve the soup in a bowl garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with garlic bread or naan bread.
- Serve with a side salad.
Suggested side dishes:
- Garlic bread
- Naan bread
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chicken Chettinad is a popular dish from the Chettinad region of Tamil Nadu, India. It is known for its spicy and flavorful taste.
Flavor profiles:
Spicy, flavorful, creamy
Serving suggestions:
Serve hot as a starter or a main course.
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Region: Indian