Ingredients for preparing Chicken Rasam

• Chicken with bones (Kozhi, Murgh) – 1/2 kg
• Onion (Savala, Pyaj), finely chopped – 1 no
• Tomato (Thakaali, Tamatar), finely chopped – 1 no
• Garlic (Veluthulli, Lahsun), minced – 3 cloves
• Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
• Red chilli powder (Mulagu Podi, Lal Mirch Powder) – 1 tsp
• Cumin Seeds Powder (Jeeraga Podi, Jeera Powder) – 2 tsp
• Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 1/2 tsp
• Salt to taste – 1 tsp
• Coriander Leaves (Malliyila, Dhania Patta), chopped – 1/2 cup

For Seasoning

• Oil or Ghee – 1 tsp
• Curry Leaves (Kariveppila, Kadipatta, Karipatha) – 6 nos
• Fennel seeds (Perumjeeragam, Saunf) – 1/2 tsp
• Cumin Seeds (Jeeragam, Jeera) – 1/2 tsp

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Steps for preparing Chicken Rasam

1. Cut the chicken into small pieces. Wash and clean the chicken  pieces about 3 times and set aside.
2. For seasoning, pour 1 teaspoon oil into a pan over medium heat. When the oil is hot but not smoking, add the remaining seasoning ingredients.
3. Stir for a moment and add the chopped onion, tomato and garlic. Cook till the onion becomes translucent.
4. Now add the cleaned chicken pieces and turmeric powder. Stir fry for a couple of minutes.
5. Add in chilli powder, cumin powder and pepper powder. Mix well until the chicken pieces well coated with the masala. Now pour 3 cups of water and cook covered on medium flame until the chicken is ready and turned out to be tender.
6. Finally, garnish with chopped coriander leaves.
7. Chicken Rasam is now ready to serve.

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