Step-by-Step Instructions

1. 1.Roast Spices for Grinding

   In a dry pan, add coriander seeds, cumin seeds, fennel seeds, and peppercorn. Roast on low heat until fragrant. Then add dried chilli and curry leaves and roast for about 1 minute.

2. 2.Grind Roasted Spices

   Transfer the roasted spices to a grinder and grind them into a fine powder. Set aside.

3. 3.Pound Aromatics

   In a mortar, add the onion and pound coarsely. Then add shallots, ginger, and garlic, and pound until coarsely crushed. Set aside.

4. 4.Temper Whole Spices

   Pour sufficient gingelly oil into a pot. Once hot, add star anise, cinnamon stick, and cardamom.

5. 5.Sauté Pounded Aromatics

   Add the coarsely pounded onion, shallots, ginger, and garlic mixture to the pot. Sauté for 2 minutes until fragrant and slightly softened.

6. 6.Add Chicken and Salt

   Add the 800g chicken pieces (previously washed with turmeric powder and salt) to the pot. Add 1/2 tsp of rock salt. Stir well to combine with the aromatics.

7. 7.Cook Chicken

   Cover the pot and cook the chicken for 5 minutes on medium heat.

8. 8.Add Vegetables

   Add the chopped tomato, potato, and carrots to the pot with the chicken.

9. 9.Add Ground Spices

   Sprinkle the previously ground spice powder over the chicken and vegetables. Mix well to ensure all ingredients are coated with the spices.

10. 10.Add Water and Simmer

    Pour 3 cups (600ml) of water into the pot. Stir gently to combine. Cover the pot and cook on low heat until the potatoes are cooked through and the soup starts boiling.

11. 11.Check Doneness and Season

    After 15 minutes, open the lid. The chicken should be cooked. Taste the soup and add salt to taste, along with 1/2 tsp of white pepper.

12. 12.Add Celery Leaves and Final Boil

    Add some fresh celery leaves to the soup. Stir gently and let it boil for another minute.

13. 13.Serve

    The chicken soup is now ready to be served hot, ideally with rice.