Odisha Style Country Chicken Curry: A Rich and Flavorful Recipe
16 hours
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About Odisha Style Country Chicken Curry: A Rich and Flavorful Recipe
Experience the authentic taste of Odisha with this delectable Country Style Chicken Curry. Unlike regular broiler chicken, the robust texture of country chicken, similar to mutton, requires a longer, slow cooking process to achieve its signature tenderness and rich flavor. This recipe, a true Odisha specialty, involves pan-cooking the chicken until it releases its juices and develops a glistening, irresistible sheen.This isn't your average chicken curry; it's a journey into the heart of Odia cuisine. The careful caramelization of onions brings out a natural sweetness that perfectly complements the spices. Get ready to savor a dish that's both comforting and deeply satisfying.Prepare to be amazed by the depth of flavor as the spices meld with the succulent chicken, creating a culinary experience that's as unique as the region itself. Serve it hot with steamed rice or fluffy rotis for an unforgettable meal.
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Recipe Time & More
Prep10 hours
Cook6 hours
Total16 hours
Ingredients
Chicken and Marinade
- 250 gm Country Chicken cut into bite-sized pieces
- 1 tsp Turmeric Powder
- 1 tsp Salt to taste, add more as needed later
- 1 tbsp Mustard Oil for marinating the chicken
Aromatics and Spices
- 6 tbsp Mustard Oil for cooking
- 1 large Onion finely chopped, approximately 1 1/2 cups
- 1 1/2 tbsp Ginger Paste
- 1 1/2 tbsp Garlic Paste
- 3-4 Chili adjust to your spice preference, dry, red
- 1 Cardamom Pod lightly crushed
- 1 Bay Leaf
- 2 inch Cinnamon Stick
Vegetables
- 1 medium Potato cut into large chunks
Other
- 1 1/2 - 2 cup Water boiling water
Instructions
Marinate the Chicken
- Wash and drain the chicken. In a bowl, combine the chicken with turmeric powder, 1 tsp mustard oil, and salt. Mix well and set aside for at least 15 minutes.
Prepare the Vegetables and Aromatics
- Finely chop the onion. Lightly crush the ginger and garlic. Cut the potatoes into large, bite-sized chunks.
Fry the Potatoes
- Heat 6 tbsp mustard oil in a pressure cooker. Add the potatoes and fry until golden brown. Remove from the cooker and set aside.
Sauté the Spices
- Add the dry red chilies, cardamom, bay leaf, and cinnamon stick to the hot oil. Fry until fragrant (about 1 minute).
Cook the Onions, Ginger, and Garlic
- Add the chopped onions, ginger paste, and garlic paste. Cook over low heat, stirring occasionally, until the onions turn a deep reddish-brown color (about 10-12 minutes). This caramelization process is key to the flavor.
Add and Brown the Chicken
- Add the marinated chicken pieces. Cook over medium heat, stirring occasionally, until the chicken stops releasing water and starts to brown slightly. This should take around 8-10 minutes.
Simmer the Curry
- Add 1 1/2-2 cups of boiling water and the fried potatoes to the chicken. Adjust salt to taste. Cover the pressure cooker, leaving a slight opening for steam to escape. Simmer gently, stirring occasionally, until the chicken is tender and the gravy has thickened. (approximately 20-30 mins on low heat).
Pressure Cook (Optional)
- For faster cooking, you can close the lid tightly and cook for 1-2 whistles, then allow pressure to release naturally. Check for doneness; if needed, add more water and cook for another whistle or two.
Serve
- Serve hot with steamed rice or rotis.
Recipe Notes
Expert Tips for the Best Odisha Style Country Chicken Curry
- Use a good quality country chicken: The texture and flavor of the chicken are crucial to this dish. Look for a reputable source that provides fresh, high-quality country chicken.
- Caramelize the onions properly: Don't rush this step! The slow caramelization of the onions is essential for developing the rich sweetness that balances the spices.
- Adjust the spice level to your preference: Feel free to add more or fewer chilies depending on your desired heat level. You can also adjust other spices like cardamom to balance it out.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Make sure to cook it until it's tender but not falling apart.
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Recipe Nutrition
Calories: 203kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 23mgSodium: 30mgPotassium: 474mgFiber: 3gSugar: 3gVitamin A: 368IUVitamin C: 64mgCalcium: 39mgIron: 1mg
Sweta Biswal
Articles: 91
4 Comments
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This is fantastic! Thank you for sharing.
This is so tempting! Thank you.
This looks incredible! Thank you.
Waiting for more Oriya Recipes from your side Sweta!!