Preparation
Step 1
In a deep pan, add chicken, onion, tumeric, bay leaf, curry leaves, kefir leaves and peppercorn. Add enough water to cover the chicken, adding an additional 4cm. Bring to a boil and cover with salt. Reduce heat and leave to cook for 40 minutes. Remove the chicken from the broth, and strain the liquid.
Step 2
Shred your chicken into small pieces and set aside.
Step 3
Put the broth into a small pan (Should be around 6-8 cups of water). Bring to a boil and add the pasta. Leave to cook for 7 minutes.
Step 4
Add the chicken, along with sweet corn and leek and cook for another 2 minutes. Adjust seasoning if needed, then add vinegar and serve hot.
