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
  • Print

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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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Tamarind Sticky Wings and some Supper Club photos….

Hola,

Happy Hump Day!!

This recipe is a great starter or could be amazing cooked on a BBQ this summer.  These wings are sticky, sweet and sour.  This sourness comes from the Tamarind and lime.  Quite unusually tasty, and moreish.

After testing this recipe out and it tasting amazing, I included it as part of my starter for the Supper Club last Saturday….

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Ingredients:

Chicken Wings (enough for a couple per person) I used 14

3 Tbsp. tamarind paste

2 Tbsp. light soy sauce

4 Tbsp. runny honey

Juice of a lime, plus another lime cut into wedges to serve

3″ chunk of ginger grated

2 cloves of garlic grated

3 dried chillies crumbled

1 tsp sea salt

1/2 tbsp. sesame seeds

Method:

In a frying pan pop in the sesame seeds and toast, set aside.

In an oven tray pop all of the marinade ingredients and whisk up to a paste.

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Add the chicken and with your hands rub into the meat.

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Cover with foil and pop in the fridge for a few hours, I left mine overnight.

To cook; heat the oven to the highest temperature.

Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.

After this time the wings should be cooked.  Remove the foil and stir the chicken through the juices.  You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.

Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.

With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.

Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.

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YUM!!

Saturdays Supper Club was a great success; I am really looking forward to the next one!!

I tested out a few recipes for this evening which included the Tamarind Wings, but also used some good ol’ favourites.  Check out the menu….

menu 1

The recipes for the Prawn Pistachio Pasanda and the Dal Makhani can be found here;

https://lululemonandlace.com/recipes/fish-seafood/prawn-pistachio-pasanda/

https://lululemonandlace.com/recipes/lentilsbeans/dal-makhani/

https://lululemonandlace.com/recipes/rice-and-breads/tamarind-rice/

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Photo taken by one of my guests

The dessert was Mango and Coconut cheesecake.  This had a ginger and oat crumbly base, a layer of mango puree, then a creamy mascarpone and coconut cream layer topped with a mango rose, a sprinkle of Coconut and a lime leaf.  Served in jam jars sat on tea cup plates.

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Photo taken by one of my guests

I hope to share this full recipe with you soon…

Enjoy the rest of your week.

Love Lulu xxx

PRINTER FRIENDLY OPTION of the sticky wings

Sticky Tamarind Wings

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lululemonandlace

This recipe is a great starter or could be amazing cooked on a BBQ this summer.  These wings are sticky, sweet and sour.  This sourness comes from the Tamarind and lime.  Quite unusually tasty, and moreish.

Ingredients:

Chicken Wings (enough for a couple per person) I used 14

3 Tbsp. tamarind paste

2 Tbsp. light soy sauce

4 Tbsp. runny honey

Juice of a lime, plus another lime cut into wedges to serve

3″ chunk of ginger grated

2 cloves of garlic grated

3 dried chillies crumbled

1 tsp sea salt

1/2 tbsp. sesame seeds

Method:

In a frying pan pop in the sesame seeds and toast, set aside.

In an oven tray pop all of the marinade ingredients and whisk up to a paste.

Add the chicken and with your hands rub into the meat.

Cover with foil and pop in the fridge for a few hours, I left mine overnight.

To cook; heat the oven to the highest temperature.

Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.

After this time the wings should be cooked.  Remove the foil and stir the chicken through the juices.  You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.

Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.

With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.

Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.

YUM!!

Lulu xxx

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Dal Makhani

This is one of my favourite dal’s, it is rich and filling and you really do not miss the meat with this dish; it is also a great side dish to your curry.

‘Makhani’ means ‘with butter’ this is not the healthiest of dishes but it is one of the tastiest, it also has a drizzle of cream in to make it extra yummy!

Traditionally the Urad bean is used; which is a black bean, it can be used on its own or with red kidney beans (rajma). When I have cooked this in the past I used black beans with black lentils (which I think must have been beluga lentils) but I couldn’t find these here in Spain so I opted for the red kidneys beans as I read online they add creaminess to the dish.  They do make the dish less dark so if you want that rich black dal just stick with the black beans.

Check out more info here;

https://en.wikipedia.org/wiki/Dal_makhani

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Ingredients:

1 cup black beans

1/2 cup red kidney beans

3 cloves garlic

1″ chunk ginger

1″ chunk fresh turmeric/ 1 tsp powder

1 chilli

1/2 onion

1 tsp paprika

1 1/2 tsp garam masala

1 cinnamon stick

3 cardamom pods bashed

3 cloves

2 tsp cumin seeds

60g butter

3 tomatoes

100g fresh cream (I used double)

1 tsp sea salt

Method:

Soak the beans in water overnight.

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Soaked beans

Rinse the beans and place double the amount of water in the pan and bring to the boil, cook until soft.  It took about 45 minutes; just make sure the water is topped up as it could stick.

Blitz up the tomatoes and garlic, set aside.

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Fry the onions in a little oil until soft and place in a blender with the ginger, turmeric and chilli. Blitz up to a paste and set aside.

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pop the ginger, turmeric and chilli in a blender

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add the softened onions

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blitz to a paste…look at the colour from the fresh turmeric

Fry the cinnamon, cumin, cardamom and cloves in the oil let in the onion pan and cook until the cumin seeds pop and there is an aroma.

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Empty in the onion paste and paprika, stir well.

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Add the tomato paste again stir well.

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Let this cook for 5 minutes then add the garam masala and sea salt.

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Once your beans are cooked drain, reserving the liquid.

Place a ¼ of the beans into a blender, pour in the onion/tomato mixture and blitz the whole lot to be smooth.

Pour back into the pan, pour a little bit of the bean liquid if it sticks.  Also pour a little of the bean liquid into the blender to scrape all the sides down, I don’t like to waste anything!!  Add this to the pan.

Add the rest of the beans and stir.

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Add the butter and let this melt into the sauce.

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Simmer for 30 minutes.  Taste and check if it needs more salt.

Add the cream reserving a little for a drizzle decoration.

Serve!

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Enjoy!

Lulu xxx

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Dal Makhani

  • Servings: 5-6
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

1 cup black beans

1/2 cup red kidney beans

3 cloves garlic

1″ chunk ginger

1″ chunk fresh turmeric/ 1 tsp powder

1 chilli

1/2 onion

1 tsp paprika

1 1/2 tsp garam masala

1 cinnamon stick

3 cardamom pods bashed

3 cloves

2 tsp cumin seeds

60g butter

3 tomatoes

100g fresh cream (I used double)

1 tsp sea salt

Method:

Soak the beans in water overnight.

Rinse the beans and place double the amount of water in the pan and bring to the boil, cook until soft.  It took about 45 minutes; just make sure the water is topped up as it could stick.

blitz up the tomatoes and garlic, set aside.

fry the onions in a little oil until soft and place in a blender with the ginger, turmeric and chilli. Blitz up to a paste and set aside.

Fry the cinnamon, cumin, cardamom and cloves in the oil let in the onion pan and cook until the cumin seeds pop and there is an aroma.

Empty in the onion paste and stir well.

Add the tomato paste again stir well.

Let this cook for 5 minutes then add the garam masala and sea salt.

Once your beans are cooked drain reserving the liquid.

Place a ¼ of the beans into a blender, pour in the onion/tomato mixture and blitz the whole lot to be smooth.

Pour back into the pan, pour a little bit of the bean liquid if it sticks.  Also pour a little of the bean liquid into the blender to scrape all the sides down, I don’t like to waste anything!!  Add this to the pan.

Add the rest of the beans and stir.

Add the butter and let this melt into the sauce.  Simmer for 30 minutes.  Taste and check if it needs more salt.

Add the cream reserving a little for a drizzle decoration.

Serve!

Lulu xxx

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Merry Christmas…already fed up of Turkey?? Check out these recipe ideas….

Hello!!  I hope you have all enjoyed your Christmas, if like me you have eaten too much ham and turkey………and chocolate, then you may want to cook and eat something different.  I thought I would share a few of my curry recipes, I think I will be making some of these this week….

First is my South Indian Fish curry.  If you have eaten enough meat over Christmas why not try a fish curry!!

This is a curry with a mix of Goan and Kerala flavourings, with creamy coconut milk, a hint of citrus from the lime and sweetness from tomatoes.

It has lots of juicy King Prawns in this curry too, succulent Salmon and Merluza (which I think is Hake). You could use any meaty white fish.  Fish does tend to disintegrate in curries which is why I love salmon as  it always stays in one piece, white fish is a little bit more delicate so be careful when stirring.

I served this with Tamarind rice, which is so tasty I could just eat this on it own, it is also very fluffy and  moist, it works perfectly with this curry.

Try it out, let me know how it goes… This should feed 4/5 people…..
Continue reading

New recipe alert!!!….and a few Eat out photos xx

HOLA!!

Happy FRIIIIIIDAAAAYY!!

I am back in Spain after spending 3 weeks in London and as much as I love and miss it there, I am glad to be back in the sunshine here. I stepped off the plane at 10pm and it was still 25 degrees…AMAZING!

Back in the kitchen too, but first a few more photos from all of the yummy places I had eaten dinner at in London, check out the below link, click on the images and it will take you to their websites :),

https://lululemonandlace.com/eat-out-2/london/

So last night I made a Lentil and Egg curry, this is a favourite of my family and my Nana use to make the most amazing version of it. It is great for kids too, not too spicy and really healthy. You may think using eggs in a curry sounds a little crazy but it really does taste good, you have to try it!!!

My Nana always used red split pea lentils, I couldn’t get hold of these yesterday so I decided to try this with Spanish Castellana lentils. These are a green lentil which keep its shape and texture fairly well, rather than the chana dal lentils (yellow split pea) or the red which mush up when cooked.

It worked really well, something a little different too. I also added some butternut squash for sweetness and served it with my Tamarind Rice……perfect Autumnal dish….

Green Lentil, Butternut Squash and Egg Curry

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Simple Ingredients

Ingredients:

1 large onion diced

1 small squash diced (mine weighed 597g before cutting) also reserve the seeds

5 fresh tomatoes

280g castellana lentils

4 eggs

2 tbsp Oil

4 cloves garlic

40g ginger grated

2 red birdseye chillies

2 tbsp coriander seeds

1 tbsp cumin seeds

1 1/2 tso fenugreek seeds

4 cardoman pods seeds only

1 tsp turmeric

salt

1 tsp sugar

Handful chopped fresh coriander

Method:

Pre-heat the oven to 200 degrees.

First you need to cook the lentils, pop into a large pan with around 4 cups of water and a pinch of salt, bring to the boil and cook until tender. Add little bits of water if it sticks but I used 4 cups to the 280g of lentils.

While the lentils are cooking dry fry the spices; coriander, cumin, fenugreek and cardomon..

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Once you smell the aroma remove from the heat and grind. I used a coffee grinder but if you don’t have one you can use a pestle and mortar.

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Grind to powder, then add in the turmeric and one of the chillies grind again…

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Next take 3 of the tomatoes place in a hand blender with the garlic and blitz up to be liquid. Set aside.

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Now take a good deep frying pan (one that can be placed in the oven) add in the oil and the onions and cook until soft. Once soft take half of the onions and blitz up into the tomato and garlic mix.

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Tomato, garlic and onion

Set aside again.

Add the squash to the pan with the remaining onions and cook for 3 minutes

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Then add the ginger and the remaining full chilli (prick this with a knife)

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Now add in the ground spices…

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Coat the squash well.

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Now pour in the tomato mix.

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Stir well, then add approx 300ml water to the blender container to get all the tomato juices out, add this to the pan too.

Next cut the remaining two tomaotes into wedges and add to the pan

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Season really well with salt, I would say at least a teaspoon, and also add a teaspoon of sugar, stir well.

Now your lentils should be cooked, they should have soaked up most of the water;

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Pour these into the pan with any remaining water

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mix well

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Cover with foil and place into the oven.

Now while this is cooking start your rice, I have blogged this recipe before;

https://lululemonandlace.com/recipes/curries/south-indian-fish-curry/

TAMARIND RICE

Ingredients

I mug Basmati rice (just use your normal coffee mug)

2 mups boiling water

1 small Onion sliced (I used red)

1/2 tbsp Black Mustard seeds

1/2 tbsp Cumin seeds

1/2 tsp Turmeric

1 1/2 tsp salt

1 tsp Tamarind paste

Clove stalks from the curry

2 tbsp Sunflower/Veg Oil

Method

Heat the oil in a pan that has a secure lid. Add the onions and fry until browned.

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Next add in the mustard seeds and the cumin seeds cook for a few seconds until they start to pop, then add in the turmeric, clove stalks, tamarind paste and salt. Stir well.

Add in the rice and coat in all of the spices.

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Now keeping the heat on high add in the boiling water and stir well.

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Bring this back to the boil then cover with the lid and turn the heat to the lowest. Cook for 20 minutes, DO NOT UNCOVER THE LID DURING THIS TIME!

After 20 minutes turn the heat off but still keep the pan covered for another 10 minutes.

Uncover and fluff up with a fork then you’re ready to serve.

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After about 25 minutes check on the curry in the oven, taste see if it needs more seasoning, and check if the squash is soft.  Add in the fresh coriander, stir well and remove the foil then place back into the oven for another 10 minutes.

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At this point place the seeds from the squash on a baking tray season well and pop in the oven.

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Lastly boil your eggs!!

Place the eggs in a pan with cold water to cover them, bring to the boil once the water is bubbling away time the eggs for 4 1/2 minutes, this will leave the eggs hard boiled but with a very slightly soft yellow. I don’t think you want a runny yellow for this dish.

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Carefully peel the eggs while warm, I placed them into cold water for a minute then peeled them.

Now you’re ready to plate up! Take the curry and seeds out of the oven, half the eggs and place over the curry and sprinkle with the seeds, serve up with the rice.

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Enjoy, and have a fantastic weekend.

Love Lulu xx

❤ ❤ ❤