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Country Chicken Gravy

Country Chicken Gravy

Grandmother’s Special Country Chicken

name

Abhishek Rai

15 Recipes

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This traditional Country Chicken Gravy is deeply connected to my childhood memories. My grandmother used to prepare it with so much love for my father — it was his absolute favourite. The slow-cooked gravy, rich with spices and gingelly oil, filled ...
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RECIPE DETAILS

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A rustic South Indian dish, Country Chicken Curry combines tender chicken with aromatic spices, curry leaves, and optional coconut milk. Perfect with rice or parathas, it delivers warmth, nostalgia, and bold flavors in every comforting bite.

Cooking Time
:
1 hr 10 mins
Cuisine
:
Indian
Difficulty
:
Medium
Region
:
Tamilnadu
Servings
:
8
Type
:
Non- Vegetarian
Emotions
:
Comfort, Joy
Tags
:
Country Chicken Gravy, Country Chicken Recipe, Chicken Curry, South Indian Dish, Traditional Chicken Curry

  • Country chicken is tougher than broiler chicken, so cook on low-medium heat for a longer duration to ensure tenderness.

  • Adjust water based on your preference—less for thick curry, more for a lighter gravy.

  • Country Chicken / Nattu Kozhi - 1 Kilogram
  • Sesame Oil/ Gingelly Oil - ½ Cup
  • Shallots / Sambar Onion, Peeled And Chopped - 20 No
  • Curry Leaves - 2 Sprigs
  • Ginger Garlic Paste - 2 Tablespoons
  • Large Tomatoes ,Chopped - 3 Nos
  • Salt - As needed
  • Chili Powder - 2 Tablespoons
  • Coriander Powder - 3 Tablespoons
  • Turmeric Powder - 1 Teaspoon
  • Tamarind Pulp - 1 Tablespoon
  • Coriander Leaves, Chopped Finely - 4 Tablespoons
  • For Freshly Roasted Masala:
  • Whole Black Pepper - 1 Tablespoon
  • Cumin Seeds - 2 Teaspoons
  • Fennel Seeds - 1 Tablespoon
  • Cloves - 3 Nos
  • Cardamom - 3 Nos
  • Cinnamon - 1 Stick
  • Shallots | Sambar Onion , Peeled - 10 Nos
  • Oil - 1 Teaspoon
  • For Coconut Paste:
  • Fresh Coconut - 1 Cup
  • Poppy Seeds - 2 Tablespoons

Step 1

Heat 1 tsp oil in a kadai. Add in the whole spices listed for roasting and toast them for a minute. Add in peeled shallots and saute for couple of minutes.

Step 2

Once roasted take them in a blender and make it into a smooth puree. Set aside till use. Take coconut and poppy seeds in a blender and make into a fine puree. Set this aside till use.

Step 3

Take a large kadai. Heat gingelly oil in it. Add in chopped shallots, curry leaves, ginger garlic paste and saute for a couple of mins. Now add in tomatoes and saute for 5 minutes till they turn mushy.

Step 4

Add in salt, add the spice powders and saute for a min. Add the Nattu Kozhi (country chicken) in and mix well with the masala.

Step 5

Pour in water, tamarind pulp and bring it to a boil Cover the pan and simmer it for 1 hour till the chicken is cooked.

Step 6

Now add in the roasted whole spice masala, coconut masala and mix well.

Step 7

Cover the pan again and simmer on low heat for 10 to 15 minutes till a layer of oil floats on top.

Step 8

Add in chopped coriander leaves and mix well. Serve with rice.

Serving:

Serve the Country Chicken Curry in a deep bowl, garnished with fresh coriander leaves, alongside steamed rice or parathas for a rustic, flavorful presentation.