South-Indian Chicken Soup

• 1.65 pounds chicken pieces
• 1 onion, coarsely chopped
• 2 teaspoons cumin seeds
• 2 teaspoons peppercorns
• 5 garlic cloves, bruised
• 2 sprigs curry leaves
• 1/4 teaspoon turmeric powder
• 1 tablespoon ghee
• Salt, to taste

1. Using a pestle and mortar or a blender, grind the cumin seeds and peppercorns until they've just broken up and still coarse. Set aside.
2. Melt the ghee in a big pot, and saute the onions until translucent. Add the garlic, curry leaves, and turmeric powder and saute for another minute, before tipping in the ground cumin seeds and peppercorns. Add salt.
3. Add the chicken to the pot. Pour 4 cups of cold water and bring it to the boil, then clamp on a lid and simmer until the chicken is cooked through and tender. Taste and adjust seasoning.
4. Run the soup through a sieve and squeeze out the chicken pieces and seasonings with a ladle. Retain the chicken pieces; shred the meat with your fingers and add to the soup.
5. Reheat if necessary in a clean pot and serve hot.

chicken, onion, cumin seeds, peppercorns, garlic, curry, turmeric powder, ghee, salt

Taken from food52.com/recipes/32615-south-indian-chicken-soup (may not work)