Indian chicken soup.
Mix 10 small chicken pieces with 1 tsp cornflour and 1 tsp turmeric powder.
Keep aside.
Heat 1 tbsp oil, sauté 1 tsp ginger paste with 1 tsp garlic paste, add 1 sliced tomato, stir, and add chicken.
Stir.

Pour 2 cups water,
add 1 tsp coriander powder,
1/2 tsp fennel powder,
1/2 tsp cumin powder,
2 small bay leaves,
stir and let it simmer.

When chicken is cooked, season with salt, white and black pepper, stir, remove and keep aside.
Heat 1 1/2 tbsp of oil, fry 1 chopped red onion, add 1 handful coriander leaves, 1 star anise, 4 cardamom, and 3 cloves.
Stir and tip into soup and stir.

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