Country Chicken Curry, Slow-Cooked Village Style
Firm, flavourful country chicken simmered slowly with a freshly ground masala. A rustic curry that rewards patience.
Raw materials
Country chicken is leaner and firmer. It needs a longer, gentler cook.
Ingredients
Method
Low heat and enough water. Country chicken needs time to turn tender.
- 01Get set
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Grind the masala
Grind the coconut, pepper and a splash of water to a coarse paste.
- 03Cook the base
Heat the oil, add the whole spices and curry leaves, then the onions. Cook for 10 minutes until golden. Add the paste, chillies and tomatoes. Cook for 8 minutes.
- 04Add the chicken
Add the chicken, powders and salt. Cook on high for 6 minutes, stirring.
- 05Simmer slowly
Add the hot water. Cover and cook on low for 40 to 45 minutes, until the meat is tender. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Rest for 5 minutes, add coriander and serve.
Questions
Why does country chicken take longer?+
It is leaner and the meat is firmer, so it needs gentle, longer cooking.
Can I use a pressure cooker?+
Yes. Cook for 4 to 5 whistles after sealing, then simmer to thicken.
Start with the country chicken
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