Sambar is a champion of Kerala cuisine and a constant at my breakfast table. For my carnivorous family, I decided to fashion my own invention. A Chicken Sambar dish, as my daughter named it, that has steadily grown to become a favorite for my family. Combining the classic flavours of sambar with tangy, spicy chicken is a creative recipe I’m quite proud of.
Easy enough to make, this dish could surely become a staple in your household as well!
How to make Chicken Sambar in 3 steps?
- Prepare: Marinate the chicken, roast and grind the spices, and grind the sautéed onions and coconut.
- Cook: Sear the chicken, add the aromatics, ground spices, and tomatoes, then cook well.
- Finish: Add the ground paste, tamarind water, and garam masala. Simmer until tender, then temper with mustard seeds, dried red chillies, and curry leaves
What to serve with Chicken Sambar
This is an ideal dish to serve with dosa or idli. Serve it with puttu (steamed rice cake), string hoppers, appams or roti for breakfast or as a main course for lunch and dinner. It is served best the same day of preparation.
Do check out the video for the recipe here!
One of a Kind – Chicken Sambar
Ingredients
Sambar Powder
For curry
For masala paste
For Tempering
Instructions
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Wash and pat dry chicken pieces
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Rub salt, turmeric and oil onto the chicken and let it rest for 15-20 minutes.
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Heat a pan and dry roast the sambar spices. Heat until the spices are warm and they release their aroma and oil. Cool lightly and grind to a fine powder. Keep it aside.
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Add one tbsp of oil to the same pan, add sliced shallots and saute until its light brown. Add grated coconut to it and fry until its golden brown.
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Cool for a few minutes and grind to a fine paste with little water
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Now add 2 tbsp of oil to the same pan and toss marinated chicken on high flame. Tear curry leaves and rub, before adding. Saute chicken until it changes colour. Now add crushed ginger, garlic and halved shallots. Continue to cook on high flame stirring continuously. Toss chicken on high flame until its browned.
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Add powdered spices and 1 tbsp of coconut oil. Toss on high flame for 5 minutes.
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Add chopped tomatoes, ground shallot paste and cook for 2 minutes. Cover and simmer for 5 minutes.
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Add ground paste and saute for 5 minutes. Add water, cover and simmer for 8 minutes. (Strike until the chicken is tender)
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Add tamarind water, garam masala and simmer until the chicken feels tender and has absorbed all the flavours. 1 tsp of jaggery can be added if needed to balance the sourness.
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Chicken should be spicy and tangy and bursting with the flavour of the spices.
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Heat 2 tbsp of oil, splutter mustard seeds, curry leaves, red chillies, asafoetida, and pour over the chicken. Serve warm.
Note
Use bone-in chicken for the best flavour. For the best flavour and a rich, authentic taste, I highly recommend using bone-in chicken pieces for this recipe. The bones release natural juices and collagen as the chicken cooks, creating a deeper, more flavourful gravy that simply cannot be achieved with boneless chicken.
Coconut oil - Virgin or cold pressed coconut oil is preferred for the preparation.
Sambar mix - Sambar spices can be prepared ahead and stored in an airtight container for upto 2 weeks.
Storage - This preparation tastes the best on the day its made. If you are preparing this ahead, temper the mustard seeds, curry leaves and chillies just before serving.
