Nattukozhi Soup (country Chicken Soup) Recipe
Make Nattukozhi Soup (country Chicken Soup) Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Spice Tempering (Podi)
Finishing & Garnish
Method
Soup Base
- 1
Prepare chicken
Rinse the nattukozhi pieces under cold water. Trim excess fat. Pat dry and keep aside.
- 2
Build broth
In a large heavy-bottomed pot, add the chicken pieces and 10 cups of water. Bring to a gentle boil over high heat. Skim off any foam that rises to the surface with a spoon to keep the broth clear.
- 3
Add aromatics
Add sliced onion, crushed garlic, crushed ginger, slit green chilies, quartered tomato, curry leaves and tied coriander bunch (reserve extra chopped coriander for garnish). Reduce heat to medium-low, cover partially, and simmer gently for 45-55 minutes until the chicken is tender and the broth is flavorful. If using tougher country chicken, simmer up to 60–75 minutes until meat is tender and coming off the bone.
- 4
Season
Remove the coriander bunch (if tied) and discard. Add 2 teaspoons salt (adjust later if needed). With a slotted spoon, remove chicken pieces to a plate and allow to cool slightly. When cool enough to handle, shred the meat off the bones into bite-sized pieces and discard bones (reserve a few bone pieces in the pot for extra flavor if desired). Return the shredded chicken to the pot and simmer 5 minutes to marry flavors.
Spice Tempering (Podi)
- 5
- 6
Grind roasted spices
Transfer the cooled roasted spices to a spice grinder or mortar and pestle. Grind to a coarse powder (podi) — you should have a fragrant speckled spice mix.
- 7
Temper shallots and spices
Heat 2 tablespoons coconut oil in a small frying pan over medium heat. Add sliced shallots and sauté until they turn golden brown and crisp at edges (6–8 minutes). Add the freshly ground spice podi and sauté for 30–45 seconds until the spices bloom in the oil. Remove from heat and pour this tempering into the soup pot, stirring well to incorporate.
Finishing & Garnish
- 8
Final season and acidity
Turn off the heat. Stir in 2 tablespoons lemon juice (or tamarind pulp) and freshly ground black pepper. Taste and adjust salt, acidity or heat as needed.
- 9
Garnish and serve
Ladle the soup into bowls, garnish with chopped fresh coriander leaves and sliced spring onion or celery if using. Serve hot with steamed rice, idiyappam, appam, or crusty bread.
- 10
Storage
Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently on the stove; add a splash of water if the soup has thickened. Freeze for up to 2 months (remove any added lemon/tamarind and fresh herbs before freezing; add fresh when reheating).