Chicken Rasam

Total Time

479

DON’T WASH THE CHICKEN
Washing raw chicken before cooking, can increase the risk of food poisoning from campylobacter and salmonella.
According to USDA the only way to eliminate bacteria is cooking chicken to an internal temperature of 165°F.
At this point the juices will run clear and the meat will be entirely opaque, with no bits of translucent pink.
And if you really can’t cook without washing, check instructions as below
PREPARATION
Do not wash this chicken in tap water
Add water to a vessel. Add turmeric and salt, bring it to boil
Add the chicken, leave it for 2 minutes and throw away the water
Now if required you can wash it again with fresh hot water
Crush ginger and garlic coarsely using a mortar and pestle
Soak and extract tamarind
Hand mash a tomato and keep it aside
CHICKEN RASAM
Coarsely grind the pepper and cumin. Now add green chilli, coriander leaves and pulse grind just once
In a mixing bowl, mix the handmashes tomato, tamaring extract, ground spices and mixer wash
Heat oil in a soup pan. Add mustard seeds, urad dal, curry leaves and dried red chilli. Let the mustard seeds splutter
Add in crushed ginger and garlic and saute till the raw smell goes off
Add in the chicken pieces, tumeric, chilli powders. Saute for a couple of minutes
Add water, cover and cook on medium flames for 10 minutes until the chicken is cooked
Add in the rasam mix and more water
Open cook and bring it close to boil 9. Add asafoetida, coriander leaves,

Per Servings

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