It has an Indian name and comes from South India but is an English soup. It was a very popular soup in England during British India and is still often seen as an English soup.
There is no single version and can be made in many ways but the original has no meat and is made with tamarind juice. The soup itself was mentioned first in 1784.
I made a version with chicken. I think chicken and curry go so well together. I always liked very much the chicken curry my friend in Ischia prepares.
I found an interesting recipe on Marion’s Kochbuch, a German recipe page. On the photo the soup looks pretty red, mine was definitely yellow because of the curry. I used chicken drumsticks instead of whole half chicken. Of course pasture-raised chicken. And instead of the regular flour I used cassava flour. Paleo all-purpose flour is as well the same, I just finished it.
A very tasty and interesting soup, different to a simple chicken soup and for sure more often in our soup bowls.
Clean the leek, carrot, onion and celery, cut all in chunks.
Put the chicken drums in a pot and add water until they are completely covered. Add the leek, carrot, , celery and onion. Season with a pinch of pink salt. Put the lit on the pot and let it simmer for about two hours, or until the chicken is completely soft.
Put the ghee in another pot, add the peeled and diced tomato, the garlic and bacon. Braise. Add the flour and sauté all.
Add the chicken stock (omit all solids) while mixing all the time. The soup should get more dense. Season with the seasonings.
Take the chicken meat from the bones and cut into bite-size.
Serve hot and steamy!
You can decorate the soup on the plate or in the bowl with some chives or parsley, just to add some color and also taste.
As it is an Indian curry chicken soup, use enough curry for the seasoning. Don't be too shy with the nutmeg, it gives an additional flavor.
In case the flour mixture makes clumps in the soup you can blend it with a immersion blender BEFORE you add the chicken. It helps to clear the clumps.
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