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Chicken Sambar with Coconut

Updated: Sep 21, 2022

Prep Time: 20-25 mins I Cooking Time: 30-40 mins I Serve: 2-3

Chicken Sambar with Coconut Recipe is boneless chicken recipe infused with sambar masala spices, fresh curry leaves, round chilies and tomato and onion tempering. The addition of fresh coconut chunks makes it even more special by adding a fantastic nutty taste to the dish. The addition of the sambar masala, aroma from fresh curry leaves and tamarind extract gives it a unique and a special taste. Super easy and quick recipe can be a part of not just daily food but also can be served on special occasions like small get to gathers or weekends, where you can to surprise your family members and friends with this special addition on the chickens recipes list. For sure they will love having it.

Taste: Mild Spicy

Ingredients :-

500 g/ ½ kg/ 1.1 lb. Boneless Chicken Pieces (Thighs, cut into 2 inch pieces & washed )

4 tbsp./60 ml Veg/Cooking Oil

1 tsp Red Mustard Seeds

1-2 Sprigs Curry Leaves (washed)

4-5 Round Red Chilies (Whole and dried)

½ cup Coconut(skin removed and chopped in ½ inch chunks)

1 cup/ 15-16 Shallots, med-sized (peeled & washed)

2 Tomatoes, medium sized (grind to purée)

1 tsp. Turmeric Powder

Salt To Taste

1.5 tsp. Red Chili Powder

1 tbsp. Sambar Masala Powder ( I have used store bought - MTR Brand Powder)

1 cup/ 230 ml Tamarind Water (tamarind without seeds, lemon sized ball soaked in 1 cup of lukewarm water for 30 minutes. After 30 mins squeeze out the extract)

1.5 tsp. Jaggery Powder

½ cup/ 115 ml Hot Water

Method :-

Heat veg oil in a non-stick pan/Clay vessel. Add mustard seeds to the pan/vessel. Once it starts spluttering then add curry leaves + round red chilies to the pan and stir for 2-3 mins on low flame

Next add the chopped coconut to the pan, increase the flame to low medium and stir for 4-5 mins

Add the shallots to the pan and sauté for 7-8 minutes on low-medium flame. Keep stirring in intervals for even cooking

When the onion colour changes to light golden brown then add tomato purée to the pan/vessel and keep stirring for next 4-5 mins on low-medium flame

Next add turmeric powder + salt + red chili powder + sambar masala powder to the pan/vessel. Mix well and stir for next 1-2 mins on low-medium flame

Next add the tamarind water + jaggery (powdered) to the pan/vessel. Mix well and let the water reduce to half on low-medium flame. Keep stirring in intervals to avoid sticking/burning of the masala

Once the water is reduced to half then add the boneless chicken pieces to the pan/vessel. Mix well with the masala and cook for 8-10 mins on low flame. Keep stirring in intervals

Once the chicken is half cooked and releases its water then add ½ cup of hot water to the pan/vessel, stir to mix well and bring it to boil. Once it starts boiling, cover and let it cook for 10-15 minutes on low flame. Keep stirring in intervals

Remove the lid and check if the chicken has cooked properly. If the gravy has thickened and the chicken is cooked properly, turn off the flame.

Time to Taste :)

Enjoy this dish with Akki Roti, Plain Dosa, Boiled Rice and some fresh coconut chutney

Note : pls adjust the spice levels to your taste.


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