Chicken Soup For The Soul

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• Step 1

  In a large mixing bowl, toss the chicken pieces with the turmeric,
  fennel seeds, chilli flakes and groundnut oil. Leave to marinate for
  30 minutes.

• Step 2

  Heat the oil in a large pan, add the curry leaves and stir for a few
  seconds to infuse the oil. Remove the leaves with a slotted spoon.
  Add the chicken pieces to the pan and brown on all sides, then
  pour in the hot stock, garlic, curry leaves, bay leaves and lemon zest.

• Step 3

  Simmer gently for 45 minutes to 1 hour, or until the meat easily falls
  off the bone.

• Step 4

  Meanwhile, boil 2 of the eggs for 6 minutes (start timing when you
  add the eggs to boiling water). Cool them under cold running water,
  then peel. Put the flour in a wide shallow bowl and season, beat the
  remaining egg in a second bowl, then tip the breadcrumbs into a
  third bowl.

• Step 5

  Heat the oil to 160°C/320°F. If you don’t have a thermometer, you
  can test the oil by carefully dropping in a small cube of bread, which
  should bubble immediately; if it drops to the bottom, the oil isn’t
  hot enough. Dip each boiled egg in the flour, then the beaten egg,
  then the breadcrumbs. Gently lower them into the oil with a slotted
  spoon and fry for about 5 minutes, or until crispy. Carefully remove
  them from the oil and drain on kitchen paper.

• Step 6

  Remove the chicken pieces from the soup and take the meat off
  the bones. Return the meat to the soup along with the peas and
  beansprouts. Divide the soup among the bowls and top with an egg.

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