One of a Kind – Chicken Sambar
- 1 teaspoon Cumin seeds
- 1 teaspoon Whole peppercorns
- 5 Kashmir red chillies
- 1 tablespoon Raw rice
- 1 tablespoon Coriander seeds ((Heaped))
- 1/8 teaspoons Fenugreek
- 350 grams Chicken ((curry pieces))
- 1/2 teaspoons Salt
- 1/2 teaspoons Turmeric
- 1 tablespoon Coconut oil
- 1 teaspoon Crushed ginger
- 1 teaspoon Crushed garlic
- 1/2 cups Shallots ((Cut in half))
- 1/2 cups Shallots ((sliced))
- 2 tablespoons Freshly grated coconut
- Curry leaves
- 1 teaspoon Kerala garam masala
- 1 Tomato ((Cubed))
- 1 Tamarind ((A lemon sized ball soaked in 1/2 cup water))
- 1 teaspoon Jaggery syrup ((optional))
- 1 teaspoon Mustard seeds
- 1/8 teaspoons Asafoetida
- 5-6 Dried round red chillies
- Few Curry leaves
- 2 tablespoons Coconut oil
Wash and pat dry chicken pieces
Rub salt, turmeric and oil onto the chicken and let it rest for 15-20 minutes.
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.
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.
Cool for a few minutes and grind to a fine paste with little water
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.
Add powdered spices and 1 tbsp of coconut oil. Toss on high flame for 5 minutes.
Add chopped tomatoes, ground shallot paste and cook for 2 minutes. Cover and simmer for 5 minutes.
Add ground paste and saute for 5 minutes. Add water, cover and simmer for 8 minutes. (Strike until the chicken is tender)
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.
Chicken should be spicy and tangy and bursting with the flavour of the spices.
Heat 2 tbsp of oil, splutter mustard seeds, curry leaves, red chillies, asafoetida, and pour over the chicken. Serve warm.
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.