Nattukozhi Soup Recipe

Prepare chicken and initial simmer

Rinse the country chicken pieces and pat dry. Place the chicken in a large stockpot with 2.5 L of cold water. Bring to a gentle boil over high heat, skimming any foam that rises to the surface with a ladle.

Add turmeric, peppercorns and curry leaves

Add the sliced fresh turmeric (or 2 tbs ground turmeric), whole black peppercorns, and 1 cup of fresh curry leaves to the pot. Reduce heat to maintain a low simmer. Partially cover and simmer gently for 40–50 minutes, until the chicken is tender and the flavors have infused into the broth.

Season the broth with 2 tsp salt, taste, and adjust as needed. Using tongs, remove the larger chicken pieces to a cutting board. Reserve the bones in the pot for continued simmering (they add flavor). When cool enough, shred the meat from the bones into bite-sized pieces and return the shredded meat to the pot.

Add aromatics

While the chicken simmers (about 20–30 minutes into simmering), add the thinly sliced onions, smashed garlic, and smashed ginger to the pot so they soften and release flavor into the broth. Add the slit green chilies and coriander stems or coriander seeds at the same time.

Simmer for an additional 15–20 minutes after adding aromatics so onions become translucent and flavors meld. Taste and adjust salt and pepper as needed.

Prepare tempering

In a small skillet over medium heat, warm 3 tbs coconut oil until shimmering. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds (if using). When the mustard seeds begin to pop, add the broken dried red chilies and the sprig of fresh curry leaves. Fry for 15–20 seconds until aromatic but not burnt.

Carefully pour the hot tempered oil and spices into the soup pot. It will sizzle and release a fragrant aroma. Stir to incorporate.

Adjust, finish and serve

Turn off the heat. Stir in 2 tbs fresh lemon juice and 1/2 cup chopped cilantro. Taste and add cracked black pepper if desired. Let the soup rest for 5 minutes to let flavors settle.

Ladle the nattukozhi soup into bowls, ensuring a good mix of shredded chicken, pieces of onion, and broth. Serve hot with steamed rice or bread on the side.