CHICKEN SAMBAL
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes.
- Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper.
- For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside.
- Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides.
- Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate.
- Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through.
- Serve over the rice, garnished with lime wedges, scallions and cilantro.
CHICKEN SAMBHAR
Make and share this Chicken Sambhar recipe from Food.com.
Provided by Vic Krishnan Kannan
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the split yellow pigeon peas(yellow lentils) in a pressure cooker.
- 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.
- Ground the above roasted ingredients into a fine powder. This is fresh Sambhar powder.
- 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.
- Once the water starts boiling again, add the tamarind concentrate and cook for 10mts. on medium fire.
- Add the Sambhar powder, brown sugar and salt and let it simmer for 15-20mts.
- 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.).
- Add the brown sugar.
- Fry the mustard in oil and when it starts spluttering, add it to the wok.
- Serve with boiled rice, roti or naan (Indian breads).
- Papadam/Papad (roasted or fried) will be a good accompaniment.
- Bless the chef.
Nutrition Facts : Calories 875.5, Fat 49.8, SaturatedFat 13.5, Cholesterol 225, Sodium 817.3, Carbohydrate 40.4, Fiber 12.1, Sugar 6.9, Protein 65
SAMBHAR
Yummy South Indian lentils and vegetables, a favourite Indian breakfast dish with idli (rice dumplings) or dosai (Indian pancakes). This recipe is not at all difficult - just assemble all the prepared ingredients before commencing to cook, and take one step at a time. I prefer to use freshly grated coconut, but unsweetened dried coconut is perfectly acceptable. Sambhar masala can be obtained from an Indian grocer, or make your own from recipe #110487 (much more fun!). I make this Sambhar with Toor dahl, and eat it with rice for the main meal of the day.
Provided by Daydream
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a heatproof bowl, combine the tamarind pulp and 1 cup of boiling water, and let stand for 30 minutes. At the end of this time, squeeze and press the tamarind with your fingers to release as much pulp in the water as possible, then strain, discard the fibrous residue and seeds, and reserve the tamarind water.
- Meanwhile, place the lentils in a deep saucepan, add the 3 cups of water and the turmeric, and bring to the boil over high heat. Reduce heat to a simmer and gently cook, uncovered, until the lentils are just tender, 20 to 30 minutes. If the water evaporates too quickly, add another 1/2 to 1 cup in total.
- While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. Remove from heat and set aside.
- When the lentils are tender, add the sauteed spice mix, along with the prepared vegetables, tomatoes and the tamarind water. Mix well, cover, and simmer until the vegetables are just tender. This should take 10 to 20 minutes, depending on how small or large you have diced the vegetables. As the tomatoes cook down, they should provide enough fluid to simmer the other vegetables in, but you can add another 1/2 cup water at your discretion.
- Just before serving, heat the extra oil in a small skillet, and saute the sliced garlic and fresh cilantro for 30 seconds. Pour this mixture over the sambhar and mix through gently.
- Serve immediately.
Nutrition Facts : Calories 444.5, Fat 17.5, SaturatedFat 3.6, Sodium 188.4, Carbohydrate 55.7, Fiber 12.5, Sugar 7.5, Protein 20.3
SAMBAR
A spiced lentil side dish from Kerala in South India with tamarind, asafoetida, fenugreek and mustard seeds
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 11
Steps:
- Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
- Meanwhile, heat the oil in a frying pan and gently fry the shallots for 8-10 mins. When softened, add the spices, curry leaves, chillies and a good pinch of salt. Cook for another 2 mins, until fragrant.
- Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
- Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.
Nutrition Facts : Calories 272 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
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- Pressure-cook the dal in two and half cups of water with turmeric powder and one teaspoon oil for three whistles. Open lid once the pressure has reduced. Mash the cooked dal lightly with a wooden spoon.
- Heat the remaining oil in a thick-bottomed pan. Add mustard seeds. When they splutter add dry red chillies, fenugreek seeds and asafoetida.
- Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat stirring briefly.
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Ratings 584Calories 187 per servingCategory Main
- While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and chana dal until golden & crunchy. Add coriander seeds & fry till aromatic. Remove to a plate.
- Heat 1 tsp oil in a pot. Saute onions for 1 minute. Add all the veggies & saute for 2 mins. This saute step can be skipped but sometimes onions, tomatoes and chilli powder don't smell good when boiled without sautéing.
- Heat a small pan with ghee. Add mustard, cumin, methi & red chillies. When the spices pop, add curry leaves.
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