Country Chicken Curry

  • Time
    45 minutes plus marination mins
  • Servings
  • Nutrition
    425 Per Serving

Nattu kozhi is the tamil translation of country chicken. This popular curry from the villages of South India used country chicken which is an older bird with a gamier flavor. The chicken is stewed in fragrant spices and aromatics which infuse each morsel with flavor. Served with hot steaming rice this dish will satisfy your soul just as much as your taste buds.

Kitchen Tools

  • Large Bowl
  • Large Pot
  • Small Pot
  • Oil
  • Salt



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Remove the skins off the chicken legs. In a large bowl toss the legs with the turmeric powder, 1 teaspoon of salt and the ginger-garlic paste. Allow to marinate for atleast 1 hour or refrigerate and marinate overnight.

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In a large pot over medium high heat add 2 teaspoons of oil. Add the chopped onions and the curry leaves and saute until onions begin to brown.

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Stir in the Country Chicken Masala and 1 tablespoon of tomato paste (half the pouch), salt to taste and 2 tablespoons of water. Stir and cook for 1 minute to incorporate.

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Add in the marinated chicken and toss to coat the chicken in the masala.

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Add 2 cups of water, or enough to cover ¾ of the chicken. Bring to boil, cover the pot, lower the heat and simmer chicken for 30 minutes. Meanwhile make the rice according to instructions.

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The curry is ready when the meat easily pulls apart from the bone. Remove the lid and continue to simmer for 5 more minutes for the curry to thicken slight. Remove from heat and garnish with washed cilantro leave. Ladle chicken and its curry broth over hot rice and enjoy.

Tips from Chef's