Country Chicken Curry | Nattu Kozhi Kulambu – COUNTRY CHICKEN CURRY VILLAGE STYLE South Indian Food

Country Chicken Curry Village Style | Desi Chicken Gravy | Desi Chicken Village Style | Desi Chicken Curry | Country Chicken Curry Recipe | Natu Kodi Curry | Village Style Desi Chicken Masala | Chicken Gravy Village Style

Country Chicken Curry Village Style | Desi Chicken Gravy | Desi Chicken Village Style | Desi Chicken Curry | Country Chicken Curry Recipe | Natu Kodi Curry | Village Style Desi Chicken Masala | Chicken Gravy Village Style

Ingredients for Country Chicken Curry:

Country Chicken (Desi Chicken), skin-on, curry cut pieces- 1 kg

For Marination:

  • Salt- 1.5 tsp
  • Turmeric Powder- 1 tsp
  • Red Chilli Powder- 4 tsp
  • Ginger Garlic paste- 4 tsp
  • Lemon Juice- 2 tsp
  • Groundnut Oil- 2 tbsp

For the Masala Paste:

  • Coriander Seeds- 3 tsp
  • Cumin Seeds- 2 tsp
  • Sesame seeds- 4 tsp
  • Mace (Javitri)- 1
  • Kashmiri Chillies- 8
  • Fresh coconut, grated- 4 tbsp

Crushed Spices for tempering:

  • Green Cardamom – 4
  • Cloves – 4
  • Cinnamon – 2
  • Black Peppercorns- 10
  • Bay leaves, cut- 2

Other Ingredients:

  • Onions, roughly chopped- 200 gms (2 large onions)
  • Groundnut Oil- 4 tbsp
  • Salt for seasoning- 1/2 tsp


  • Marinate the chicken with items indicated. Mix well and set aside for 1 hr.
  • Dry roast all the items for the Masala paste other than the fresh grated coconut on low heat for 2-3 mins. Remove onto a plate and allow to cool.
  • To make the paste, add the roasted spices along with the fresh grated coconut in a grinder/blender jar and coarse grind it. Now add around 1/2 cup water and blend into a paste.
  • Crush the whole spices roughly using a mortar & pestle.
  • Roughly chop 2 big onions.


  • Heat oil in a pressure cooker and add the crushed spices, give a stir. Now add the bay leaves and give a stir.
  • Now add the roughly chopped onions and fry on medium heat for 7-8 mins till light brown.
  • Add the marinated chicken, give a mix and fry on high heat for 3 mins. Continue to fry/bhunno on medium heat for another 2 mins.
  • Now add the Masala paste, give a mix and fry on medium heat for 5 mins till it’s fried and oil separates.
  • Now add 400 ml water, give a mix, season with 1/2 tsp salt and pressure cook for around 6 whistles.
  • (On high heat till the 1st whistle-around 6 mins, and then on low heat for another 5 whistles. Should take around 20-22 mins
  • In case you do not have a pressure cooker you could try to cook in a pan/kadai but will take a long time since the desi/country chicken is very tough and takes long time to cook.)
  • Once the pressure is released, open the lid and check whether the chicken is tender.
  • If not, pressure cook for 1-2 more whistles after adding little water if necessary.

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