- Chicken(tender) - 1/4 kg
- Shallots(Kunjulli) - 1 cup (sliced also keep aside some for seasoning)
- Tomatoes - 1/2 cup (chopped)
- Cinnamon(Karuvapattai)- 1 inch piece
- Cloves (Grampu) - 3 nos
- Pepper - 15 nos(crushed)
- Turmericpowder - a pinch
- Cornflour - 1 dsp
- Ghee - 2 tbsp
- Curry Leaves - few
- Vinegar - a few drops
- Salt - as required
Cut the tender chicken into fairly big pieces.
Clean and wash the chicken pieces in water.
Add a few drops of vinegar to the water to remove any unwanted smell. Drain and keep this aside.
Put the chicken pieces in a bowl and add sliced shallots, chopped tomatoes, cinnamon, cloves, crushed pepper, turmeric and required salt.
Cook in 6 cups of water and let it simmer on low heat.
Cook until the gravy is reduced to 3 cups.
Remove from fire and sieve to gather the chicken stock.
Dilute the corn flour in a little chicken gravy until the sauce becomes smooth.
Add this to the remaining gravy and simmer on low heat until the gravy thickens.
Heat ghee in another pan and add the remaining shallots and curry leaves.
Fry until the shallots turn slightly brown.
Pour this over the chicken gravy.
Serve the Kerala Style Chicken Soup in hot