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Cull Chicken Curry That Slow Cooks Into a Rich Spiced Gravy
This Cull Chicken Curry is slow-cooked with Bombay masala, curry leaves, warming spices, peas, and tomato for a rich, comforting meal perfect with rice or roti.
Why You Will Love and Enjoy This Cull Chicken Curry
- The long, slow cooking gives the gravy a rich, deep flavour without complicated steps.
- The peas and tomato lighten the curry just enough while still keeping it hearty.
- It tastes even better the next day, which makes leftovers something to look forward to.
A thick, flavourful curry slow-cooked with rich spice and tender bites.
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Cull Chicken Curry
- Prep Time: 20 minutes
- Cook Time: 140 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
This Cull Chicken Curry is deeply spiced, slow-cooked, and the kind of meal that fills the kitchen with the best smell for hours. The gravy turns rich and thick as the chicken cooks down gently with warm spices, peas, and tomato.
Ingredients
- 2 tbsp oil
- 1 large onion, finely sliced
- 1 tsp jeera seeds
- 2 tsp whole soomph (fennel seeds)
- 4 small cinnamon sticks
- 2 star anise
- 2 bay leaves
- 1 tsp turmeric
- 2 tsp dhania jeera powder
- 2 tbsp Bombay masala
- 2 tbsp Kashmiri chili powder
- 10 to 12 curry leaves
- 2 tsp ginger and garlic paste
- 2 whole culls, cleaned and cut into pieces
- 1 medium tomato, chopped
- 1 tbsp tomato paste
- 1 1/2 cups frozen peas
- 1 tsp garam masala
- Salt to taste
- About 1 to 1 1/2 cups of hot water, added little by little during cooking
Instructions
- Heat 2 tbsp oil in a large heavy pot over medium heat.
- Add 1 large sliced onion, 1 tsp jeera seeds, 2 tsp whole soomph (fennel seeds), 4 cinnamon sticks, 2 star anise, and 2 bay leaves.
- Fry for about 8 to 10 minutes until the onions are properly browned and slightly sticky at the edges, as it gives the curry its depth.
- Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tbsp Bombay masala, and 2 tbsp Kashmiri chili powder.
- Stir constantly for about 1 minute so the spices don’t catch at the bottom. If the pot looks dry, add a splash of hot water.
- Add 10 to 12 curry leaves and 2 tsp ginger and garlic paste.
- Cook for another 2 minutes until fragrant.
- Add the cleaned and cut culls, together with salt to taste.
- Mix really well so every piece is coated in the masala. Lower the heat to medium-low, cover loosely, and cook for about 1 hour 45 minutes to 2 hours.
- Stir now and then and add small amounts of hot water whenever needed. The curry shouldn’t be watery, but it also shouldn’t dry out.
- Once the culls are almost tender, add 1 chopped tomato, 1 tbsp tomato paste, and 1 1/2 cups frozen peas.
- Cook uncovered for another 10 to 15 minutes until the tomato softens into the gravy and the peas are heated through.
- Sprinkle over 1 tsp garam masala and simmer for 2 more minutes. Taste and adjust salt if needed.
- Serve hot with rice, roti, or fresh sambals.
- The curry tastes even better the next day, once the spices have settled properly.
Notes
Prepared, tried, and tested by Irene
Additional Information
- Should the pot stay covered the whole time? Mostly yes, but leave it slightly open so excess steam can escape.
- Can I make this less spicy? Yes, reduce the Kashmiri chili powder to 1 tbsp and use a mild Bombay masala.
- Can I use chicken instead of culls? Absolutely. Bone-in chicken pieces work well, but reduce the cooking time to about 45 to 50 minutes.
- Why add hot water instead of cold water? Hot water keeps the cooking temperature steady and helps the meat stay tender.
Storage and Freezing
- Can this be frozen? Yes. Let the curry cool completely, then freeze in airtight containers for up to 3 months.
- How long can this be stored and how? Store covered in the fridge for up to 4 days. Reheat gently on the stove with a splash of water if the gravy thickens too much.
Substitute Suggestions
- Use chicken pieces if culls aren’t available
- Replace frozen peas with green beans or mixed vegetables
- Use fennel seeds if you can’t find whole soomph
- Mild curry powder can work if Bombay masala isn’t available, though the flavour will be a bit different
This cull chicken curry cooks low and slow until the gravy thickens and the spices mellow beautifully. The leftovers might be even better the next day.
Cull Chicken Curry is the kind of meal that rewards patience from the very first spoonful. The slow simmer creates a thick deeply flavoured gravy filled with warming spices, tender chicken, peas, and tomato that work perfectly together. It feels hearty without becoming heavy, and it pairs beautifully with rice, roti, and fresh sambals. The rich aroma alone makes it hard to wait for dinner, and the leftovers taste even better the next day.
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Reblogged this on Top Food and Drinks.
Thank you firstly for following and then reblogging our recipes. Much appreciated. <3
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Looks like a great meal to celebrate in your new home!
Thanks Koolaidmoms – I will pass your note over to Irene