Koli Saaru (Karnataka Pepper and Garlic Chicken Soup)
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Ingredients
- 600 g chicken thighs, bone-in
- 3 tomatoes
- 1 tbsp black peppercorns
- 1 tsp cumin seeds
- 5 garlic cloves
- 15 g fresh ginger
- 10 curry leaves
- 1 tbsp coconut oil
- 10 g fresh coriander, chopped
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 333 kcal
- Protein
- 26.2 g
- Carbohydrate
- 5.3 g
- of which sugars
- 2.1 g
- Fat
- 22.5 g
- of which saturates
- 8.1 g
- Fibre
- 1.9 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a large pan with the ground turmeric and 900ml water; bring to the boil, then simmer for 25 minutes until the chicken is cooked through with no pink remaining.
- 2
Lift out the chicken, shred the meat off the bone and return the meat to the pan, discarding the bones.
- 3
Crush the black peppercorns, cumin seeds and garlic to a coarse paste, and add to the pan with the chopped tomatoes and ginger.
- 4
Simmer for 12-15 minutes until the broth is fragrant and the tomatoes have broken down.
- 5
Heat the coconut oil in a small pan, add the curry leaves and fry for 20 seconds, then stir into the soup.
- 6
Scatter with fresh coriander and serve hot in bowls with rice.
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