Chicken Soup & Egg Stir-Fry Recipe – South Indian Spices

Last Updated on 2 months by Neha Deshmukh

Chicken Soup & Egg Stir-Fry Recipe – South Indian Spices

Hey everyone! I’m so excited to share this recipe with you. It’s a comforting hug in a bowl – a South Indian-spiced chicken soup paired with a flavorful egg stir-fry. I first made this when I was craving something warm and nourishing, and it’s become a family favorite ever since. It’s a little bit of work, but trust me, the layers of flavor are so worth it!

Why You’ll Love This Recipe

This isn’t your average chicken soup. We’re diving deep into South Indian spice blends to create something truly special. The soup is fragrant and soothing, while the egg stir-fry adds a lovely textural contrast and a little kick. It’s a complete meal that’s both satisfying and healthy. Plus, it’s a great way to use up leftover chicken!

Ingredients

Here’s what you’ll need to make this delicious Chicken Soup & Egg Stir-Fry:

• 500 grams chicken, bone-in
• 1/2 teaspoon salt (plus 3/4 teaspoon for the stir-fry)
• 1/4 teaspoon turmeric powder (plus 1/2 teaspoon for the stir-fry)
• 2 cups water
• 1 tablespoon coconut oil
• 1 inch cinnamon (cassia)
• 1 star anise
• 4 cloves
• 1 pinch kalpasi (stone flower)
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1 sprig curry leaves
• 2 tablespoons chopped onions (for soup)
• 1 teaspoon ginger garlic paste
• 1.5 teaspoon besan / kadala maavu (Bengal gram flour/horse gram flour)
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon black pepper powder
• 1/4 teaspoon cumin powder
• 2 sprigs coriander leaves, chopped
• 3 tablespoons vegetable oil
• 2 green chillies
• 1.5 cups sliced onions
• 1 tomato, chopped
• 1/2 teaspoon curry masala powder
• 4 eggs

Ingredient Notes

Let’s talk about some of these ingredients – especially the ones you might not be super familiar with!

• Coconut Oil: This is key for that authentic South Indian flavor. It adds a subtle sweetness and aroma that you just can’t get with other oils.
• Kalpasi (Stone Flower): Don’t skip this if you can find it! It has a unique, smoky flavor that adds so much depth to the soup. It’s often available in South Indian grocery stores.
• Besan/Kadala Maavu: I prefer kadala maavu (horse gram flour) for a slightly nutty flavor, but besan (Bengal gram flour) works beautifully too. It thickens the soup beautifully.
• Cinnamon/Cassia: We’re using cinnamon, but cassia is a perfectly acceptable substitute – it’s a little bolder in flavor.
• Star Anise: This adds a lovely licorice note to the soup.
• Fennel Seeds: These add a subtle sweetness and anise flavor that complements the other spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken going. Place the chicken in a pressure cooker with 1/2 teaspoon salt, 1/4 teaspoon turmeric powder, and 2 cups of water. Pressure cook for 4 whistles. Once cooled, shred the chicken and set aside, don’t discard the stock!
2. Now for the soup base. Heat 1 tablespoon of coconut oil in a pot. Add the cinnamon, star anise, cloves, and kalpasi. Toast them for a minute until fragrant.
3. Add the 2 tablespoons of chopped onions and 1 teaspoon of ginger-garlic paste. Sauté until the onions are softened.
4. Add 1.5 teaspoon of besan/kadala maavu and roast for a couple of minutes until it smells nutty. Be careful not to burn it!
5. Stir in the red chilli powder, black pepper powder, and cumin powder. Add the reserved chicken stock and bring to a simmer. Let it simmer for about 10 minutes to let the flavors meld.
6. While the soup simmers, let’s make the egg stir-fry. Heat 3 tablespoons of vegetable oil in a separate pan. Temper with cumin seeds, fennel seeds, green chillies, and curry leaves.
7. Add the 1.5 cups of sliced onions and sauté until golden brown.
8. Add the chopped tomato, 1 teaspoon of ginger-garlic paste, 1/2 teaspoon turmeric powder, and 1/2 teaspoon curry masala powder. Cook until the tomatoes are softened and mushy.
9. In a separate section of the pan, scramble the 4 eggs. Once cooked, mix them with the shredded chicken and the onion-tomato base.
10. Season with 3/4 teaspoon salt and a generous sprinkle of black pepper. Garnish with chopped coriander leaves.
11. Serve the hot egg stir-fry alongside the fragrant chicken soup. Enjoy!

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• For a richer soup, use bone-in chicken.
• Shredding the chicken while it’s still slightly warm makes it easier.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or lentils. Use vegetable broth instead of chicken stock.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or less red chilli powder to control the heat.
• Festival Adaptations: This soup is perfect for a cozy meal during Pongal or Makar Sankranti. My grandmother used to add a handful of freshly grated coconut to the soup during these festivals!

Serving Suggestions

This soup and stir-fry are fantastic on their own, but you can also serve them with a side of steamed rice or roti. A dollop of yogurt on top of the stir-fry adds a cooling touch.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The stir-fry is best enjoyed fresh, but can also be refrigerated for a day or two.

FAQs

Is Kalpasi essential to the flavor profile?

While it adds a unique depth, you can omit it if you can’t find it. The soup will still be delicious, but it won’t have that signature smoky flavor.

Can I use a different type of flour instead of Besan/Kadala Maavu?

You can try using rice flour or cornstarch as a substitute, but the texture might be slightly different.

What is the best way to shred the chicken after pressure cooking?

I find using two forks works best. If the chicken is still too hot to handle, let it cool slightly first.

Can this soup be made ahead of time?

Yes! The soup actually tastes even better the next day as the flavors have more time to meld.

How can I adjust the spice level of the stir-fry?

Reduce the amount of green chillies and red chilli powder. You can also add a pinch of sugar to balance the heat.