Country Style Chicken Curry (Odisha Special)
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Country chicken has a texture that mimics mutton and also take quite longer to cook as compared to farmed 'broiler' chicken. So, it's preparation is similar to that of a mutton curry. In Odisha, it is pan cooked for a long time till the chicken gives up some juice and takes on a shiny texture.
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Ingredients
- 250 gm country chicken
- 1 potato medium sized
- 1 onion large, +1/2 of a medium onion, the chopped onion should be equal in volume to the mutton pieces
- 1 1/2 tablespoon garlic paste coarse
- 1 1/2 tablespoon ginger coarsely chopped
- 3-4 dry red chillis
- 1 big cardamom
- 1 bay leaf
- 2 inch cinnamon sticks
- 1/4 teaspoon turmeric
- Salt to taste
- 6 teaspoon mustard oil + 1 tsp for the marination
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Instructions
- Wash the chicken pieces and drain away all the water. Add salt, turmeric and 1 tsp mustard oil. Mix well and keep aside.
- Cut the onions into medium sized pieces. Crush lightly using a mortar and pestle. Keep aside. Also crush the ginger and garlic in the same way but just a little more fine. Cut the potatoes into big chunks.
- Heat the oil in a pressure cooker. Add the potatoes and fry till golden brown. Remove and keep aside.
- Add the red chilis followed by the cardamom, bay leaf and cinnamon sticks to the hot oil. Fry till they turn fragrant.
- Add the onions, ginger and garlic. Fry them on low flame till they turn quite red in color. (This is a sign that the onions have started turning sweet due to the caramelization process)
- Next add the chicken pieces. Fry them till they stop oozing water. You do not have to stir continuously.
- Keep the lid on the cooker without completely closing it. Stir once every few minutes. This process takes a long time so keep patience.
- Once you see that the chicken pieces start leaving oil ( a sure sign that the water had dried up ) and take on a shiny coat, add 1 1/2 - 2 cups of boiling water along with the fried potato pieces.
- Adjust salt. Close the lid and cook for 1-2 whistles. Remove from flame.
- Allow steam to escape before opening lid. Check if the chicken is done. Else add another half cup water and cook for another 1 whistle or two.
- Serve hot with rice/rotis.
Notes
- While it is advisable to make this curry with mustard oil, you can substitute it with rice bran or sunflower oil !
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Recipe Nutrition
Calories: 203 kcal | Carbohydrates: 18 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 23 mg | Sodium: 30 mg | Potassium: 474 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 368 IU | Vitamin C: 64 mg | Calcium: 39 mg | Iron: 1 mg
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Sweta Biswal
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Waiting for more Oriya Recipes from your side Sweta!!