Chicken Sambar

This was a favourite curry of mine as a kid, it was not a family recipe but it was something my Mum would always order from the local Indian take away!! It was really good; spicy, lemony and tasty. Not many places would have this on the menu but my Mum would always ask if they could make it especially for her, the answer was usually yes!

A few years ago I remembered this curry and decided to recreate it. I researched sambar which is a lentil curry using sambar masala spice; usually a vegetarian dish. However I always remembered Lemon being a vital ingredient, and we always had it with Chicken in, so this is my version of the sambar I had as a kid….

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Serves 4/5

Ingredients:

Chicken I used thighs x 10. You can use any Chicken, but I prefer with the bone as it will be less dry than the breast. If you do not like meat on the bone  you can remove it before cooking.

265g Chana Dhal Lentils/Yellow Split Pea (dried)

2 Pints Hot Water for the Lentils plus 200ml for the curry

2 tbsp Coriander Powder

1 tbsp Cumin Powder

1 tsp Turmeric

2 tsp Fenugreek Powder

1 tsp Tamarind Paste

1 tbsp Black Mustard Seeds

1 tbsp Curry Leaves

1 tsp Crushed Black Peppercorn

4 Garlic Cloves

2″ Chunk Ginger

3/4 Small Tomatoes

1 Red Chilli

1 Onion Diced

1 Large Lemon/ 2 small un-waxed

Handful Fresh Coriander Chopped

1 1/2  tbsp Oil for frying

Salt

Method:

First you need to cook your lentils. Place them into a pan with plenty of salt, then pour in boiling hot water, just enough to cover the lentils. Turn heat high and let it bubble away. Be careful this does not burn and keep stirring, adding more hot water if needed. I used 2 pints in the end but you may not need that much or you may need a little more.

The idea is for the lentils to be soft almost mushy and the liquid to be thick, we are not draining this water away, this becomes the liquid of the curry.

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Let the lentils bubble away

Whilst the lentils are boiling prepare your curry.

In a hand blender blitz up the garlic, ginger, chilli and the fresh tomatoes to a paste.

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Set this paste aside.

Heat your oil up in a deep pan and add in the mustard seeds and the curry leaves.

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The mustard seeds will start to pop, when they do add in your onions and turn the heat to medium.

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Cook the onions until they are soft then add in the dry spices and stir.

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Now pop in the chicken and coat in all of the spices, add a good pinch of salt.

2

Once coated add in the tamarind and the paste you have set aside and stir well.

Let the chicken brown a little and turn white.

Add the tomato mix.

3

Cook for 2/3 minutes then add 200ml hot water or just enough to just cover the chicken in the pan, try not to put too much liquid in as we still have the lentil juice to go in. Cook for 10 minutes.

Chop half of the large lemon into wedges (or one small lemon) and add to pan, squeeze the juice in of the other half.

Put a lid on and let it cook on a medium heat for 25 minutes.

4

Whilst this is cooking check on your lentils; taste one to see how soft they are, if they still have a bite add a little more hot water and keep it bubbling away.

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Once the lentils are cooked and are nice and soft set aside with the liquid.

After the 25 minutes check the curry, taste it and see if it needs more seasoning. The chicken should be tender and falling from the bone, if not let it cook for 10 minutes longer.

Once cooked add in the lentils and all of the liquid, stir well.

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Then add your chopped coriander. Stir well.

5

READY!!!!

Serve with Pilau rice and your favourite Indian breads!

The lemons should be so soft you can eat the whole thing!!

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Enjoy xx

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Chicken Sambar

  • Servings: 4-5
  • Difficulty: easy
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by LuluLemonandLace

Ingredients:

Chicken I used thighs x 10. You can use any Chicken, but I prefer with the bone as it will be less dry than the breast. If you do not like meat on the bone  you can remove it before cooking.

265g Chana Dhal Lentils/Yellow Split Pea (dried)

2 Pints Hot Water for the Lentils plus 200ml for the curry

2 tbsp Coriander Powder

1 tbsp Cumin Powder

1 tsp Turmeric

2 tsp Fenugreek Powder

1 dsp Tamarind Paste

1 tbsp Black Mustard Seeds

1 tbsp Curry Leaves

1 tsp Crsuhed Black Peppercorn

4 Garlic Cloves

2″ Chunk Ginger

3/4 Small Tomatoes

1 Red Chilli (optional)

1 Onion Diced

1 Large Lemon/ 2 small un-waxed

Handful Fresh Coriander Chopped

1 1/2  tbsp Oil for frying

Salt

Method:

First you need to cook your lentils. Place them into a pan with plenty of salt, then pour in boiling hot water, just enough to cover the lentils. Turn heat high and let it bubble away. Be careful this does not burn and keep stirring, adding more hot water if needed. I used 2 pints in the end but you may not need that much or you may need a little more.

The idea is for the lentils to be soft almost mushy and the liquid to be thick, we are not draining this water away, this becomes the liquid of the curry.

Whilst the lentils are boiling prepare your curry.

In a hand blender blitz up the garlic, ginger, chilli and the fresh tomatoes to a paste.

Set this paste aside.

Heat your oil up in a deep pan and add in the mustard seeds and the curry leaves.

The mustard seeds will start to pop, when they do add in your onions and turn the heat to medium.

Cook the onions until they are soft then add in the dry spices and stir.

Now pop in the chicken and coat in all of the spices, add a good pinch of salt.

Once coated add in the tamarind and the paste you have set aside and stir well.

Let the chicken brown a little and turn white.

Add the tomato mix,, cook for 2/3 minutes then add 200ml hot water or just enough to just cover the chicken in the pan, try not to put too much liquid in as we still have the lentil juice to go in. Cook for 10 minutes.

Chop half of the large lemon into wedges (or one small lemon) and add to pan, squeeze the juice in of the other half.

Put a lid on and let it cook on a medium heat for 25 minutes.

Whilst this is cooking check on your lentils; taste one to see how soft they are, if they still have a bite add a little more hot water and keep it bubbling away.

Once the lentils are cooked and nice and soft set aside along with the liquid.

After the 25 minutes check the curry, taste it and see if it needs more seasoning. The chicken should be tender and falling from the bone, if not let it cook for 10 minutes longer.

Once cooked add in the lentils and all of the liquid, stir well.

Then add your chopped coriander. Stir well.

READY!!!!

Serve with Pilau rice and your favourite Indian breads.

The lemons should be so soft you can eat the whole thing!!

Lulu xxx

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Recipe Update…Chinese Beef Curry….

Hola Folks,

Hope you’re having a good weekend so far, this is a recipe update of my Chinese Beef Curry with new photographs, check it out….

I love cooking and eating curries, and as my family have Indian roots I have been brought up with curries and spice. I have also been lucky to travel and experience food from all over the world which has influenced and inspired me to create my dishes.

This recipe however was influenced by an old school friends mum. She is Chinese and as a teen I would spend all of my time at their home. I have to say everything she cooked was delicious, even her toast in the morning tasted amazing; I have no idea how she buttered it!!  But my favourite dinner was the Chinese curry and I always hoped that would be on the menu when I stayed over!!

I lost touch with this friend for a while but always remembered this curry and started to try different recipes out to recreate the taste I once loved as a teen. Finally one day I came up with this recipe that tasted good and as I could remember.

Through the help of social media I managed to get back in touch with this friend after 15 years, thankfully we are now good friends again and once when I was back in my home town she invited me over to her mum’s to have a curry!! This time her mum told me her recipe, and I was very pleased to know it was similar to mine just a few little differences but ultimately I had succeeded……

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Colourful Ingredients

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

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Chunks of Onion

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

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Sliced Carrots

4/5 Fresh Tomatoes

1 Tbsp Light Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

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Garlic, Ginger and Red Chilli

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

2

Add the Beef to the pan and lots of seasoning.

3

Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

4

Whisk the curry powder into the stock.

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Curry Powder and Stock mix

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

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Then add your tomatoes with all of the sugar and juices and stir well.

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Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

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Chinese Beef Curry

  • Servings: 4
  • Difficulty: average
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by LuluLemonandLace

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

4/5 Fresh Tomatoes

1 Tbsp Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

Add the Beef to the pan and lots of seasoning.

Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

Whisk the curry powder into the stock.

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

Then add your tomatoes with all of the sugar and juices and stir well.

Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

Lulu xxx

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Recipe Update…Chicken Korma with a KICK!!

Hola Happy Friday!!!

I’ve updated my Korma recipe, with a few more photos, check it out….

Whilst growing up eating and enjoying curries were a must with my family, forget your Sunday roast dinners; instead we would have a curry (much to my dismay when I was younger…’why can’t we have Sunday roast like everyone else’ I can hear myself moan to my mum) But with our Indian heritage curries and spice would be the food of choice on Sundays or family get together’s.

Usually these curries would be spicy and I always loved spice and chilli’s but as I have become older I seem to have lost my tolerance to really HOT dishes. These days when ordering an Indian take away I would steer more towards the Pasanda’s or Korma’s.

This Korma however still has a kick, it’s creamy and spicy but not hot. Just enough spice so you can taste the flavours but it is definitely not mild!! Continue reading

Beef and Aubergine Curry (basic curry recipe)

I would say my families main food love is a beef curry; we have been making and eating this dish as long as I can remember.  Be it a family occasion or just a nice comforting Sunday dinner.  We each make this curry a little different but they are all just as tasty.

The recipe stems from a basic curry recipe of my Nana’s where the spices are simple; 2 Tbsp coriander to 1 Tbsp cumin powder, turmeric, paprika and chillies, then we each add our little variations of spices.  I love Tamarind and cardamom with beef  which is why I have used these spices.

Aubergines are great with beef too but other veggies work well such as carrots, and an old favourite of mine is beef and okra (lady’s fingers).

The Aubergines and Tomatoes where picked straight from the garden!!

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Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

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Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

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Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

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Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

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Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

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After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

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Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for more salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, stir it in and then serve!

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Enjoy xx

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Beef and Aubergine Curry

  • Servings: 4
  • Difficulty: average
  • Print

cover 2

by Lululemonandlace

Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for ore salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, mix it in then serve!

Lulu xxx

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Keralan Meen Molee (Fish and Coconut Stew) another dish from last Saturday’s Supper Club

This dish was on my 5 course menu from Saturdays Supper Club check it out….

Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it.  Mopped up with Indian breads rather than rice; delicious.

Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes.  The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.

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Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

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Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

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Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

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Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

Add the tamarind and stir through.

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

Lulu xxx

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