How to make Kozhi Karuveppalai Soup -
A clear chicken soup with chicken pieces.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken Bones (चिकन की हड्डियाँ), Boneless Chicken (हड्डी रहित चिकन)
Cuisine : Tamil Nadu
Course : Soups
For more recipes related to Kozhi Karuveppalai Soup checkout Clear Chicken Soup, Chicken Shorba. You can also find more Soups recipes like Chicken Coconut Milk Soup Corn and Pepper Soup Corn Soup Cream of Spinach Soup
Kozhi Karuveppalai Soup Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kozhi Karuveppalai Soup Recipe
Chicken Bones 500 grams
Boneless Chicken 125 grams
Onion 1 medium
Garlic 4-6 cloves
Tamarind 1/2 lemon size ball
Tomato 1 medium
Curry leaves 16-20
Salt to taste
Turmeric powder 1/3 teaspoon
Red chilli powder 1 teaspoon
Asafoetida 1/4 teaspoon
Gram flour (besan) 2 tablespoons
Coconut scraped 1/2 cup
Lemon juice 1 tablespoon
Method
Step 1
Clean and wash chicken bones and boneless chicken. Peel, wash and roughly chop onion and garlic. Soak tamarind in quarter cup warm water; remove the pulp, strain and reserve.
Step 2
Wash and roughly chop the tomato and curry leaves. Boil the chicken bones in about seven to eight cups water, skim the scum from the surface and simmer for ten minutes.
Step 3
Add roughly chopped onion, garlic, tamarind pulp, tomatoes, boneless chicken, salt, turmeric powder, red chilli powder, asafoetida and chopped curry leaves. Continue to simmer on medium heat for another fifteen minutes.
Step 4
Remove cooked boneless chicken, cool and chop into bite sized pieces. Blend besan in quarter cup water and mix into the simmering soup. Add scraped coconut, cover and simmer for ten to twelve minutes.
Step 5
Strain soup, pressing the residue well to extract the entire flavour. Reheat the soup, add chopped chicken, adjust the seasoning, mix in lemon juice and serve piping hot.
Nutrition Info
Calories : 1055 Kcal
Carbohydrates : 168.8 gm
Protein : 32.8 gm
Fat : 27.6 gm
Other : 13.2 gm
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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.
