Kozhi Soup And Muttai Kari | Chicken Soup And Chicken Stir-Fry With Eggs

Cooking the chicken

In a pressure cooker, add the chicken, turmeric powder, salt, and water. Use bone-in chicken for better flavor. Include bony pieces for added richness to the stock.
Cover the pressure cooker and cook for 4 whistles (approximately 5-6 minutes).
Remove from heat and allow the pressure to settle.
Open the cooker and take out the cooked chicken pieces. Shred the chicken and set it aside. Discard the bones. The chicken stock will be used for the soup, while the shredded chicken will be used for the stir-fry.

Making the soup

Heat oil in a kadai and add cinnamon, star anise, cloves, kalpasi, cumin seeds, fennel seeds, and curry leaves. Sauté briefly until the spices become aromatic.
Add the chopped onions and sauté until they soften.
Stir in the ginger garlic paste and cook for a minute over medium flame.
Add besan (kadala maavu) and roast it well to enhance the soup’s body and nutty flavor.
Sprinkle red chilli powder, black pepper powder, and cumin powder. Sauté for a few seconds.
Pour in the chicken stock. Taste and add salt if necessary, considering salt was already added while cooking the chicken. Mix well and bring the soup to a boil.
Once the soup is boiling, add coriander leaves and remove from heat.
Serve the soup as it is or as a rasam with rice.

Making the muttai kari

Heat oil in a pan and add cumin seeds, fennel seeds, green chillies, and curry leaves. Sauté briefly.
Add the sliced onions and cook until they begin to brown slowly.
Incorporate the chopped tomatoes, ginger garlic paste, turmeric powder, red chilli powder, curry masala powder, and half of the salt. Cook until the tomatoes turn soft.
Push the mixture to one side of the pan and crack the eggs onto the other side. Sprinkle a little salt over the eggs. Scramble the eggs gently. If using a non-stick pan, additional oil may not be necessary. If using steel pans, lightly oil the pan to prevent sticking.
Add the shredded chicken to the pan and mix well with the onion-tomato mixture.
Sprinkle black pepper powder and toss everything together.
Finally, garnish with coriander leaves and remove from heat.
Serve the muttai kari.