Spicy Chicken Rasam

Chicken Rasam
Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

I found this Spicy Chicken rasam recipe when my son was on a bad diet after a high fever. He literally got allergic to the smell of food. I was much worried and wanted to give something that hydrates the baby well. This simple rasam recipe served the purpose. I use to give him a few spoons as a soup if he is not in a mood to take rice.

Chicken Rasam

Why this recipe is good for babies?

One of the best food that has no harm to your stomach is rasam. This chicken rasam is a tummy-friendly food for babies moreover it is a very good comforting food for cold. This can either be taken as a soup or rasam with steamed rice. This is an easily digestible recipe also a spicy and yummy one. The Spicy chicken rasam will be liked by all age groups from adults to kids. It is very hard to feed the baby during cold and fever days. This recipe comes handy to give comfort for the babies and it is easy to swallow.

Chicken rasam

How to cook meat for chicken rasam?

I used chicken leg pieces to prepare the rasam however you can also use any pieces like wings, breasts, etc. I suggest using bone pieces to bring up the real flavor. It is highly recommended to cook the meat in low flame to get real nutrients. Cooking on the high flame will break down the nutrients in any kind of food.

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After a fever/cold, our tongue craves for some spicy good food and you can close your eyes and try this recipe you will thank yourself for this yummy spicy rasam. Hope you would give a try and let me know your feedback.

Ingredients

0/15 Ingredients
Adjust Servings

Instructions

0/15 Instructions
  • Heat 1 tbsp of oil in a pan and add 1tsp of mustard seeds.
  • Once the mustard seeds start to splutter add in 1 tsp of jeera.
  • Add 1/2 tsp of fennel seeds.
  • Add in 1/2 tsp of fenugreek.
  • Add in the thinly sliced garlic.
  • Add in Thinly sliced shallots.
  • Add 1/2 tsp of asafoetida.
  • Add ginger-garlic paste and saute till the raw smell goes off.
  • Add in two pureed tomatoes and add salt to taste.
  • Add about 1 tsp of rasam powder.
  • Add 1 tsp of nicely crushed jeera and pepper.
  • Add two chicken leg pieces and allow it to boil for about 3 mins.
  • Once it starts bubbling turn the stove to low and cook until the meat is cooked.
  • Take out one piece of chicken. take off the flesh with a knife and put it back into the rasam. this will bring up a nice flavor.
  • Once the chicken is nicely cooked add some coriander leaves and serve hot.

Notes

  • You can add some curry leaves while tempering. I did not get fresh curry leaves.
  • Taking out cooked chicken and peeling the flesh is completely optional.

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