★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry It wasn’t until I moved to the US that I was introduced to it because most Indian restaurants have this soup on their menu. Since then I have enjoyed it many times. I have also devoured the original South Indian version of this “pepper-water” soup at my friend’s home. Love hearty Chicken Soups? Try my Instant Pot Chicken Tortellini Soup and Chicken Tortilla Soup recipes for easy weeknight meals.
Made the recipe for 6 servings Added ghee instead of butter Used boneless, skinless thighs instead of bone-in thighs Reduced the cooking time to 10 minutes instead of 15 minutes since I used boneless thighs Substituted Curry powder with - ½ teaspoon garam masala, ½ teaspoon ground cumin, ¼ teaspoon turmeric Added 1 teaspoon of ground black pepper instead of ½ teaspoon as we love our soup a bit spicy Used 2 cups of low-sodium chicken broth Used 1 cup of coconut milk
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