Chicken Sambhar

Chicken cooked in the traditional Sambhar originating from South India.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 12  pieces chicken, mid-joint wing with a small slit on the skin side
• 1  large potato, cut into 8-10 pcs
• 1  small onion, sliced into small pcs
• 3  tablespoons  dried  coriander seeds
• 3  tablespoons split chickpeas, without seedcoat
• 100  g split yellow lentils, without seedcoat
• 10 -15  dried chilies
• 1⁄4 teaspoon asafoetida powder
• 1  tablespoon tamarind paste
• 1  teaspoon salt
• 1  tablespoon brown sugar
• 1⁄4 teaspoon turmeric
• 1  tablespoon  cooking oil
• 1  teaspoon mustard

Directions

1. Cook the split yellow pigeon peas(yellow lentils) in a pressure cooker.
2. Roast the coriander seeds, the split chickpeas and chillies until the chickpeas start turning brown. Ensure not to over-roast as it will result in a burnt taste.
3. Ground the above roasted ingredients into a fine powder. This is fresh Sambhar powder.
4. Add water into a wok and add the potatoes, salt and turmeric and set it on medium fire. When potatoes start turning soft, add the onions and the chicken.
5. Once the water starts boiling again, add the tamarind concentrate and cook for 10mts. on medium fire.
6. Add the Sambhar powder, brown sugar and salt and let it simmer for 15-20mts.
7. Add some water to replace the water absorbed by the Sambhar powder. Do not add too much water as it will make the dish very runny. (The consistency should be same as that of a pasta sauce.).
8. Add the brown sugar.
9. Fry the mustard in oil and when it starts spluttering, add it to the wok.
10. Serve with boiled rice, roti or naan (Indian breads).
11. Papadam/Papad (roasted or fried) will be a good accompaniment.
12. Bless the chef.