Chettinadu Kozhi Sambhar

Name: Chettinadu Kozhi Sambhar (Spicy chicken with dal)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon chana dal (split Bengal gram); ½ teaspoon whole black peppercorns; 1-inch (2½-cm) piece fresh ginger; 8 dried red chiles, stemmed; 8 cloves garlic; 2 star anise; 4 green chiles, stemmed; 2-inch (5-cm) cinnamon stick; 4 whole cloves; 2 medium red onions, finely chopped; 10 to 12 fresh curry leaves; 2 tablespoons chopped fresh cilantro; 1 tablespoon tamarind pulp; 1 (2-pound/1 kg) chicken, skinned and cut into 12 pieces; ½ teaspoon ground turmeric; ½ teaspoon table salt; ¼ cup toor dal/arhar dal (split pigeon peas); 6 tablespoons (90 ml) sesame oil; 1 tablespoon coriander seeds

Spicy chicken with dal

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is one of the curries that we enjoy at home with a bowl of brown rice, especially on a lazy Sunday. The kids get their chicken and my wife, Alyona, is satisfied that she has given them healthy lentils.

Ingredients

1 (2-pound/1 kg) chicken, skinned and cut into 12 pieces
½ teaspoon

Asia
India
Main course
Gluten-free
Spicy

Method

Trim the excess fat from the chicken and put the pieces in a large bowl.
Add the turmeric and salt, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 3 hours.
Put the toor dal in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 1