Description
A nourishing and flavorful broth loaded with anti-inflammatory properties from turmeric and ginger, perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons black peppercorns, crushed
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon ground turmeric
- 15 fresh curry leaves, torn
- 2 serrano chiles, chopped
- 2 onions, chopped
- 4-inch piece ginger, unpeeled and sliced
- 6 garlic cloves, peeled and smashed
- 3 pounds chicken bones
- 2 chicken feet (optional)
- 1/4 cup freshly squeezed lemon juice
- Water (enough to cover the bones, about 8-9 cups)
- Kosher salt (optional)
Instructions
- Toast the black peppercorns, coriander seeds, cumin seeds, turmeric, and curry leaves in a pot over high heat for 1-2 minutes until fragrant.
- Add the chopped serrano chiles, onions, ginger, garlic, chicken bones, and optional chicken feet; stir to combine.
- Pour enough water over the bones to cover them by 1 inch and secure the lid.
- If using a stovetop pressure cooker, set it over medium-high heat and increase the water to about 9 cups, locking the lid on.
- Using the Soup function on Normal, cook the broth for 120 minutes.
- Allow the pressure to release naturally for about 30 minutes.
- Pour the broth through a fine mesh sieve to separate the liquid from the solids.
- Taste the broth and add salt if needed; serve immediately or store in an airtight container.
Notes
For a richer broth, roast the chicken bones at 375°F (190°C) for 15 minutes before adding them. Adjust chiles based on spice preference.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: N/A
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 30mg