Chicken Bone Rasam
Chicken bones with some meat 250 g - best is the back portion, neck and limbs
Onions 1 small
Coconut milk ½ cup - optional if desired
Lemon juice ½ tablespoons
Coriander seeds 1 tablespoon
Black pepper corns 2 teaspoon
Garlic 6 cloves
Ginger 1 inch piece
Oil 1 tablespoon
Clean and cut chicken bones into pieces.
Grind coriander seeds, pepper corns, ginger and garlic in a grinder into a coarse mixture.
Dice onions and fry in little oil until soft and add sliced tomatoes, the cut meat pieces and three cups of water and boil for 15 minutes or until the meat have been cooked.
Add the coarse spice mixture, and boil further for 3 minutes.
Add the coconut milk. Boil and simmer for another 5 minutes.
Add lime juice and remove from fire. Drain the gravy through a fine sieve and set aside.
If you do not want to add coconut milk, add one more cup of water instead of milk.
Serve with rice as chicken Rasam.
If you want to eat the chicken meat then bundle the ground coriander, pepper, ginger and garlic mixture in a piece of linen so that they remain separate. After cooking remove this bundle.
Add some vegetables along with chicken and cook and this will give you a spicy soup to serve as an appetizer.