Sambhar chicken soup

I have been under the weather over the past few days. The first day that I started to recover, I could smell and taste after 10 days and I was delighted. Oh! how much I had missed my smell and taste buds over the last couple of weeks...so I decided to make a spicy soup, which is my creation and here's the recipe.



2 tablespoons coconut oil

4-5 black peppercorns

8-10 curry leaves

1 cinnamon stick, broken into two

1 tablespoon cumin seeds

1 cup red onion, thinly sliced

1 jalapeno, finely chopped OPTIONAL

1 cup chopped tomatoes

2 medium chicken breasts, cut in 1 inch cubes

1 teaspoon turmeric powder

1/2 cup Sambhar soup mix

Salt to taste

2 tablespoons cilantro for garnish



In a 3 qt saute pan over medium heat, heat oil and when the oil is hot, add whole spices, curry leaves and cook for a minute.

Add onions and jalapeno, and saute for 5-6 minutes or until onions have caramelized partially.

Add tomatoes, ground powders and cook for 3-4 minutes.

Add chicken and saute for 8-10 minutes, stirring every couple of minutes.

Finally, add 4 cups water and bring the mixture to a boil. Cook covered on low heat for 15 minutes.

Adjust salt (be careful while using salt as the soup mix already has salt), so you may not need to add any extra salt.

Garnish with cilantro and serve hot.

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