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. Clean the chicken and cut into small pieces. Keep it aside.
2. For seasoning, pour 1 tsp oil into a pan over medium heat.
3. When the oil is hot but not smoking, add the remaining seasoning ingredients.
4. Stir for a moment and add the chopped onion, tomato and garlic. Cook till the onion is soft.
5. Now add the cleaned chicken pieces and turmeric powder. Stir fry for a couple of minutes.
6. Mix in chilli powder, cumin powder and pepper powder with 3 cups of warm water. Cook covered over medium heat, till the chicken is tender.
7. Garnish with chopped coriander leaves.
8. Chicken Rasam is now ready to serve.

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