Step-by-Step Instructions

1. 1.Clean the Country Chicken

   Thoroughly wash the country chicken pieces (approximately 1.25 kg) multiple times with water. Then, add 1 teaspoon of turmeric powder and wash again to remove any strong odor. Set aside.

2. 2.Prepare the Grinding Paste

   Heat 1 ladleful (approx. 2-3 tbsp) of sesame oil in a thick-bottomed pan. Add 2 tablespoons of black pepper and 2 tablespoons of cumin seeds. Let them splutter. Then add 2 ladlefuls (approx. 4-6 tbsp) of coriander seeds, 5-6 dried red chilies, 1 tablespoon of poppy seeds (kasakasa), and 5-6 cashew nuts. Sauté for a minute. Add 1.5 roughly chopped large onions and 1 roughly chopped large tomato. Add salt to taste and sauté until the onions are translucent and the tomatoes are slightly mushy. Allow the mixture to cool, then grind it into a smooth paste with a little water.

3. 3.Prepare the Pressure Cooker Base

   Heat 3 ladlefuls (approx. 6-9 tbsp) of sesame oil in a pressure cooker. Add a small piece of cinnamon stick, 2-3 cloves, and 2-3 cardamom pods. Let them splutter. Add 1 finely chopped large onion and 2 slit green chilies. Sauté until the onion turns golden brown. Add 1/2 teaspoon of turmeric powder and 2 tablespoons of ginger-garlic paste. Sauté until the raw smell of ginger-garlic paste disappears. Add 2 finely chopped large tomatoes and sauté until they become soft and mushy.

4. 4.Add Chicken and Spices to Pressure Cooker

   Add the cleaned country chicken pieces to the sautéed onion-tomato mixture in the pressure cooker. Mix well. Add 4 tablespoons of coriander powder, 2 tablespoons of chili powder, and 1.5 tablespoons of cumin powder. Mix thoroughly until all chicken pieces are coated with the spices. Cover the cooker with a lid (without the whistle) and let it rest for 10 minutes to allow the flavors to meld and chicken to release some water.

5. 5.Add Ground Paste and Pressure Cook

   After 10 minutes, add the prepared ground spice paste to the chicken in the pressure cooker. Rinse the mixer jar with a little water and add that water to the cooker. Mix everything well. Check for salt and adjust if necessary. Close the pressure cooker with the lid and whistle. Cook for 4 whistles on medium-high heat. Allow the pressure to release naturally.

6. 6.Finish the Kulambu (Curry)

   Once the pressure is released, open the cooker. The kulambu should be well-cooked and flavorful. Add a generous amount of fresh curry leaves and coriander leaves. Sprinkle black pepper powder as needed for extra spice and flavor. Mix gently. The country chicken kulambu is now ready.

7. 7.Prepare the Chicken Chukka (Dry Fry)

   Heat 1.5 ladlefuls (approx. 3-4.5 tbsp) of sesame oil in a separate pan. Add 1 teaspoon of cumin seeds and let them splutter. Add 1 finely chopped onion and sauté until golden brown. Add 1/4 teaspoon of turmeric powder and a pinch of salt (if needed for the onion). Add 1 finely chopped large tomato and sauté until it becomes soft and mushy. Take some cooked chicken pieces from the kulambu and add them to this pan. Add about 1 small ladleful (approx. 2 tbsp) of the kulambu gravy to the pan. Mix well and cook on high flame, stirring continuously, until the gravy reduces and the chicken pieces are well coated and slightly dry.

8. 8.Final Touches for Chukka

   Once the chicken chukka reaches your desired consistency (semi-gravy or dry), add 2 tablespoons of black pepper powder, a generous amount of fresh curry leaves, and coriander leaves. Mix thoroughly and sauté for another minute until fragrant. The country chicken chukka is now ready to serve.