Country Style Chicken Curry (Odisha Special)

Country Style Chicken Curry (Odisha Special) - Plattershare - Recipes, food stories and food lovers
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.
5 from 2 votes
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Prep Time10 hours
Cook Time6 hours
Total Time16 hours
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Savoury, Spicy
Calories 203 kcal
Servings 4


  • 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 tbsp garlic paste coarse
  • 1 1/2 tbsp ginger coarsely chopped
  • 3-4 Dry red Chili
  • 1 Cardamom
  • 1 bay leaf
  • 2 inch cinnamon sticks
  • 1/4 teaspoon turmeric
  • Salt to taste
  • 6 teaspoon mustard oil + 1 tsp for the marination


  • 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.

Recipe 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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5 from 2 votes

Recipe Nutrition

Calories: 203kcal | Carbohydrates: 18g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 30mg | Potassium: 474mg | Fiber: 3g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 64mg | Calcium: 39mg | Iron: 1mg

Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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