Malabari Chicken Soup |
Ingredients
- Chicken supreme small dices 200 gms
- Cumin seeds ½ tsp
- Fennel powder ½ tsp
- Garam Masala Powder ½ tsp
- Oil 2tbsp
- Ginger garlic paste 1 tsp
- Shallots, sliced 10nos
- Curry leaves, chopped 1 spring
- Whole peppercorn, crushed 2 tsp
- Chicken stock 750 ml
- black pepper powder 1 tsp
- Salt To taste
- Corn starch 1tbsp
Instructions
- In the beginning make chicken stock using chicken bones and trimmings, crushed ginger, roughly beaten carrots, chicken fat and onions. Allow to boil for one hour on a low flame.
- Add an egg shell to clarify the stock and remove the scum and your stock will be clear..
- Cut chicken into very small dices. Keep aside. By marinating with salt and turmeric and pepper powder..
- Heat oil and add cumin seeds, Add sliced shallots, chopped curry leaves and ginger garlic paste and the Pepper corns and pepper powder., Sauté till you get a penetrating sharp smell of, pepper.
- Now add diced chicken, and all ingredients, pour stock and allow to cook on a low fire.
- Remove the scum and thicken the soup with 1 tbsp of corn starch Finish with 1 tbsp coconut Milk. Serve hot with broad toast.
- Very good soup for people having flu or cold. Add vegetables instead of chicken.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
