Country Chicken Soup:
Naatu Kozhi Soup. Naatu Kozhi/ Desi ka Murg Soup.
I could never match the taste of country chicken.....with any kind of chicken I find here. Whether its corn fed or herb fed....nothing beats up the flavour the native chicken gives. Raising country chicken is not uncommon in India....but it seldom hits the market. The availability of broilers, much meatier breeds, affordable prices....has pushed this little ones,so undesirable. But still common in the villages, I suppose.
If you decide to cook country chicken for the first time....I recommend you to go through my article about 'how to procure, clean, marinate and cook country chicken'. Please take a look here.
I cooked this soup....while I was in India. I could consider soup has wholesome food.I also thought it could be useful to some of us at this time of the season. Its winter here.....even though Oxford is in deep south....outside weather is -7 degree. I could imagine....how North must be! Its common to get affected with 'flu' during winter. Its highly contagious viral infection...that spreads thro' coughing and sneezing.
So lots of garlic in the soup, which is a natural antibiotic can help. Ginger, which promotes good digestion (on less sunshine days) has some powerful effects. The tomatoes and lemon will help to leach away enough calcium from the bones to the broth. (Yeah...please use bone-in chicken or just bones alone too for this recipe) Soup could also be a treat, when we have less appetite, nasal blockage...
Besides soup menu.....I recommend to avoid sugars during 'flu' infected days. As sweets will decrease the activity of WBC(white blood corpuscles - the fighter cells). The sugar molecules will be docking the sites...from where the vitamin C has to gain its entry!
Hope my brother will be happy now....as he was the one who is bugging me for Home Remedies and stuff. Although not an expert...guess it works for some of us.
Country Chicken 1/2 kilo
Green chilies 2-3 slitted
Curry leaves few
Garlic 1 whole head peeled and semi crushed
Ginger 2" chopped and slightly crushed
Purple onions 1-2 chopped
Country tomatoes 2 chopped roughly
Turmeric 1/4 spoon
Cumin seeds 1 spoons - toasted n hand pounded coarsely
Whole peppercorns - toasted n hand pounded coarsely
Lemon juice 1-2 spoons
Sesame oil few spoons
Cumin & Peppercorns (each 1/4 spoon)
Cilantro leaves few.
Clean the chicken and wash several times in running water. Add salt and turmeric to it. Make it to sit for a while. Then pressure cook for about 3-6 whistles. Use limited water. Set aside.
Heat oil in a deep wok. Add peppercorns, cumin, curry leaves and chilies. Wait til they splutter.
Then add ginger, garlic and onions....fry real good. Maybe till its raw odour leaves the pan.
Now stir-in tomatoes, cover and cook for 2 minutes. When the tomatoes wilt....add salt and turmeric.
Now stir-in cooked chicken along with its water. Then the powdered spices. Bring them to aromatic stage...see whether chicken is done soft and all the spices infused enough.
Now add lemon juice and cilantro to it.