Although it’s technically an English soup, its origins are decidedly Indian.
(The name loosely means “pepper water” in the Tamil language of Southern India.)
The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.
Cover and cook on Low for 4 hours.
Increase heat to High.
Cover and cook for 1 hour more.
Remove the chicken to a clean cutting board.
Add coconut milk and cilantro to the soup.
Shred the chicken into bite-size pieces with 2 forks and return to the soup.
Serve topped with more cilantro and diced apple, if desired.
Refrigerate for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
