Sambhar chicken soup December 08 2013
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 leavesÂ 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.