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SAMBARI CHICKEN























Easy to make with only one spice powder.
Sambari chicken curry flavoured with sambar powder which gives this dish a nice aroma, taste and beautiful red colour.
It goes well with Rice , Phulka Chapati, Dosa, Naan, Paratha and even we enjoyed this with rice coconut mix pan cakes.
The mild sweetness of pancakes and sourness of curry ufffffff can't tell you.
Must try this wonderful tasty combination.
I don't use Ginger Garlic paste and any other spices to this curry.
Make as simple as possible and tastier with a single spice powder and it is Sambar powder.
Chicken – 1/2 kg
Sambar powder –2 tbsp
Sambar powder — 1 tsp (sprinkling)
Hung Curd — 1 cup
Onion – 2 medium sliced
Tomato – 2 medium chopped
Curry leaves – 1 handful ( 2 parts )
Fresh coriander leaves – 2 tbsp (chopped)
Oil – 4 tbsp
Salt to taste
Water

Preparations:

Rinse the chicken drain the excess water from it.
Add all ingredients to it mix well cover and keep it in refrigerator for 1 hour.
After 1 hour remove the marinated chicken Set aside for another 1/2 an hour.
Heat oil in a pressure cooker and add hing and sambar powder (do not burn this)
Add merinade chicken fry till the chicken tender or slightly seperate from bones.
Add water stir well cover cook another 8 to 10 minutes.
Switch off the flame stir well.
Finely sprinkle some more sambar powder and curry leaves.
On this stage do not stir but close the lid properly the smell of this curry may not lick . When you open the lid
The rawness of curry leaves give a nice aromatic smell and flavor to this curry.

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