How to make Chicken Coconut Rasam -
A tangy south indian soup with chicken.
This recipe is from the book Dal and Kadhi.
Main Ingredients : Chicken bones , Chicken boneless
Cuisine : TamilNadu
Course : Soups
You can also find more Soups recipes like Tomato Egg Drop Soup Hot And Sour Vegetable Soup Pea And Cilantro Pesto Soup Cream Of Broccoli And Burnt Garlic Soup
Chicken Coconut Rasam Recipe Card
Soups are something you can have all year long and any time of the day. The best part is the unbelievable variety. Right from rich warm soups for cold wintery nights to light soups that match bright sunny days – there is a soup for every mood, occasion and season.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chicken Coconut Rasam Recipe
Chicken bones 500 grams
Chicken boneless 1 inch cubes 100 grams
Coconut scraped 1/2 cup
Tamarind pulp 3 tablespoon
Tomato chopped 2 medium
Salt to taste
Rasam powder 2 tablespoon
Black peppercorns crushed 8
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Curry leaves 15
Fresh coriander leaves chopped 2 tablespoon
Olive oil 2 tablespoon
Mustard seeds 1 teaspoon
Dry red chilies broken into two 5-6
Method
Step 1
Grind coconut with one cup of warm water. Extract coconut milk and set aside. Reserve the coconut residue. Boil the chicken bones in about six to seven cups of water for fifteen minutes.
Step 2
Skim off the scum from the surface, add tamarind pulp, tomatoes, chicken cubes, salt, rasam powder, crushed black peppercorns, red chilli powder, turmeric powder, ten curry leaves and continue cooking. Simmer till the liquid reduces by half and a nice aroma is given out.
Step 3
Add the drained coconut residue to the rasam. Sprinkle coriander leaves and simmer for about three to four minutes. Remove from heat and strain rasam. Separate the chicken pieces from the residue and cut into one centimetre cubes and reserve for garnish.
Step 4
Reheat the strained rasam, add coconut milk and simmer for a couple of minutes. Remove from heat and add chicken pieces to it. Heat olive oil and temper it with mustard seeds, dry red chillies and remaining curry leaves.
Step 5
Add to the prepared soup and cover immediately to trap the flavours. Serve piping hot. You can squeeze a lemon to make it real tangy.
Nutrition Info
Calories : 1406 Kcal
Carbohydrates : 54.1 gm
Protein : 163.2 gm
Fat : 59.5 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
