Let us get started with some Country Chicken Curry recipe
Country chicken curry is one of the few recipes I barely make. And with the help of my mother, I learned how to make it. It is not that different from regular chicken but you have to take some precautions in case of country chicken. The last time I cooked this recipe, I found it really delicious and I thought I should definitely share this recipe with you guys. So without any further delay let’s get started with country chicken curry recipe.
Healthier than Regular Chicken?
Country chicken is much healthier than the regular farm chicken that you get. There are mainly two reasons why country chicken is better than regular broiler chicken. The first one is that recently researchers have found that country chicken has bacteria. That is resistant to a lot of other harmful bacterias and acts as an antibiotic for your body. And secondly, it is much richer in protein and has very little fat.
It has various other health benefits as well and to read them click here!
Chewy in texture
Although I should warn you before you make this recipe that it has a lot of health benefits. But no matter how you cook it you cannot get a good texture in the country chicken curry. That is mainly because broiler chicken comes out really juicy and tender after cooking and country chicken is a bit chewy. Now I don’t want to go into the scientific aspect of why country chicken is chewy. But let’s just say there is a basic explanation to it. Country chicken is involved in more physical activity then broiler chicken. Who generally just sit in the farm and lay eggs. And this is not only in case of chicken. Any animal tends to be chewy if they have used their body muscles a lot during their lifetime.
That is why Wagyu beef is one of the most tender meats in the world and that is because the cow is not allowed to move from one place during his whole life.
So without any further delay let’s get started with the components of this recipe and to make it very simple for us I have divided it into two basic parts the first one is the marination of the chicken and how to cook it the right way. And the second one is obviously the gravy for the chicken.
So make sure that you get country chicken from a trustworthy place because in a lot of shops they sell old country chicken and when you cook an old chicken it is very hard to chew. Once you have the chicken I would highly recommend you to keep in the fridge for at least 24 hours. Then the next day marinate chicken with some ginger garlic paste, lemon juice, and salt. Let the country chicken marinate for at least 2 hours and then take a non-stick pan and lightly grease it with some oil. Now sear the chicken on very high flame, about a minute on each side and it also depends on the size of your cuts. We sear it in advance for the country chicken curry so that the juices are locked inside.
Once you are done searing all your chicken keep it aside and that is pretty much what you have to do with the chicken and you are good to go.
So for the country chicken curry, we will be making a very basic onion tomato masala. I am going for basic because you might have seen that country chicken has a more intense flavour and smell than broiler chicken. So that is why you don’t want that to get covered up with a very rich and flavourful gravy. And basic gravy just lifts up the flavour of the country chicken.
Making the Curry
So for the curry, we will start with some oil in a pan. Once the oil is hot enough add some whole spices like cinnamon, cardamom, and cloves. Let it cook for 10 seconds and then add sliced onions. Cook the sliced onions until and unless they are golden brown in colour. Also to speed up the process you can add one teaspoon of salt at the beginning itself.
Then once the onions are golden brown in colour add your ginger garlic paste and cook until the raw smell goes. Now it’s time to add all your dry spices like little coriander powder, cumin powder, turmeric powder, red chilli powder, and a little garam masala. After adding all of this add a little water so that you don’t burn your spices. Cook it for a minute and then now it’s time to add your roughly chopped tomatoes. Now one thing that you should take note is that you always add your tomatoes at the end because tomatoes have an acid that slows down the cooking process. So you don’t want to slow the cooking process at the beginning itself.
Then cook the tomatoes until they are soft and now it’s time to add your chicken. Once you add the chicken cook it on low flame for 20 to 30 minutes. After cooing the chicken for 20 to 30 minutes on low flame now it’s time to add a little water according to how thin or thick you want your gravy to be.
Towards the end add a little roasted Kasuri methi. Always crush Kasuri methi before adding and you are gravy is ready. Make sure you check for salt and it is done.