Indian chicken rasam(chicken-black pepper soup).
A hot and sour Indian chicken rasam(soup)recipe that will keep you warm and cozy in cold weather.
An easy one-pot soup that makes a hearty and wholesome meal.
Made with coriander, cumin, pepper, onion, ginger, garlic rasam paste, it’s the perfect soup for common colds and flu.
Spicier and tastier than your regular common chicken soup, the hot and sour flavor combined with chunky bone-in chicken pieces makes this chicken rasam(soup) just the thing to give your taste buds the wake-up call they need.
Meal ideas with the Indian chicken soup.
Not only is this easy chicken and pepper soup an energy booster for anyone with the flu but it makes a great side-dish for a one-bowl meal.
All you need to make an easy peasy lunch menu with the chicken rasam, is a bowl of rice and poppadom.
That’s it!
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed.
Chopping board and knife.
Large bowl
Spice grinder.
A large pot or wok to make the rasam
More rasam and soup recipes.
Bone broth-based beef and vegetable soup
Storing- once cool, can be refrigerated and used within 2 days in air-tight glass containers. plastic containers may stain.
Freezing- can be frozen for a week.
Reheating- let the soup reach room temperature and then warm the soup over stovetop or microwave.
Stop food waste by- any leftovers can be frozen.
Hot and sour
chicken-black pepper soup.
(Indian chicken rasam)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
700g chicken part(preferably bone-in)
Salt to season
3 tablespoons of tamarind juice(1 extra spoon to be added later if you prefer a little more sourness to the rasam, you can also use lime juice as a substitute ingredient)
2 tablespoons of coriander seeds
2 and 1/2 teaspoon cumin seeds
1 tablespoon of black pepper(increase by 1 teaspoon if needed)
2 medium-sized onions
3 green chillies chopped
6 garlic cloves
2″ ginger piece
2 tablespoons of oil
1 teaspoon mustard
5-6 curry leaves
3 medium-sized tomatoes cut into thick wedges
1/2 teaspoon of turmeric
2 teaspoons of red chilies powder
5 cups of water
Method
Clean and wash the chicken parts(700g), completely drain water and place them in a bowl.
Marinate with salt(1/2 teaspoon) and tamarind juice(3 tbs). set aside for 15-20 minutes.
How to make the rasam spice paste.
Add coriander seeds(2 tbs), cumin seeds( 2 and 1/2 tsp), black peppercorns(1 tbs)to a grinder.
And make a coarse spice powder.
Once you’ve ground the spices, add the onions(2 medium), green chillies(3), garlic(6 cloves), ginger(2″piece) and blitz to make the rasam spice paste.
If you are using a small grinder, you might have to grind this in two stages to accommodate all ingredients.
Add a few teaspoons of water to make the grinding easier. set aside.
To a wok or large pan, add oil(2 tbs) and temper the mustard seeds(1 tsp) with curry leaves(5-6 leaves) until the mustard seeds pop over medium heat.
Add the spice paste followed by tomatoes(3medium), turmeric(1/2 tsp), chilies powder(2 tsp), reduce heat to low and cook for 3-5 minutes
Until the raw onion paste and spices are cooked slightly and release their aroma.
Add the chicken parts to the spice paste combine and cook for another 5 minutes.
Avoid browning the chicken by maintaining low-medium heat and moving the chicken parts and letting the rasam paste coat them.
Add water(5 cups), maintain medium heat and continue to slow simmer the chicken soup for 30 minutes.
As the chicken rasam simmers, remove any greying matter that floats on top of the rasam water.
30 minutes into cooking time, taste the soup and season with salt, pepper and additional tamarind juice(1-2 tablespoons but make sure the soup doesn’t turn too sour, start with 1 tablespoon)to add sourness to the chicken soup(rasam).
Serve with rice and poppadams to make a simple lunch.
A hot and sour Indian chicken rasam(soup)recipe that will keep you warm and cozy in cold weather. An easy one-pot soup that makes a hearty and wholesome meal. Clean and wash the chicken parts(700g), completely drain water and place them in a bowl. Marinate with salt(1/2 teaspoon) and tamarind juice(3 tbs). set aside for 15-20 minutes. .HOW TO MAKE THE RASAM SPICE PASTE. Add coriander seeds(2 tbs), cumin seeds( 2 and 1/2 tsp), black peppercorns(1 tbs)to a grinder. And make a coarse spice powder. Once you’ve ground the spices, add the onions(2 medium), green chillies(3), garlic(6 cloves), ginger(2″piece) and blitz to make the rasam spice paste. If you are using a small grinder, you might have to grind this in two stages to accommodate all ingredients. Add a few teaspoons of water to make the grinding easier. set aside. To a wok or large pan, add oil(2 tbs) and temper the mustard seeds(1 tsp) with curry leaves(5-6 leaves) until the mustard seeds pop over medium heat. Add the spice paste followed by tomatoes(3medium), turmeric(1/2 tsp), chilies powder(2 tsp), reduce heat to low and cook for 3-5 minutes Until the raw onion paste and spices are cooked slightly and release their aroma. Add the chicken parts to the spice paste combine and cook for another 5 minutes. Avoid browning the chicken by maintaining low-medium heat and moving the chicken parts and letting the rasam paste coat them. Add water(5 cups), maintain medium heat and continue to slow simmer the chicken soup for 30 minutes. As the chicken rasam simmers, remove any greying matter that floats on top of the rasam water. 30 minutes into cooking time, taste the soup and season with salt, pepper and additional tamarind juice(1-2 tablespoons but make sure the soup doesn’t turn too sour, start with 1 tablespoon)to add sourness to the chicken soup(rasam). Serve with rice and poppadams to make a simple lunch. Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
Indian chicken rasam(chicken-black pepper soup).
Ingredients
Instructions
Nutrition Information:
Yield: 1
Serving Size: 1
Amount Per Serving:
Calories: 2125Total Fat: 124gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 84gCholesterol: 658mgSodium: 1233mgCarbohydrates: 76gFiber: 17gSugar: 33gProtein: 181g
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