There’s something special about a Cull curry – that slow-simmered aroma filling the kitchen, the rich masala coating every piece of tender chicken, and the familiar comfort that comes with a home-style gravy made just right.

Whether you’re cooking a quick weekday Cull curry or a  Sunday lunch, this dish celebrates everything we love about hearty, traditional South Indian curries – bold spice, soulful flavour and that touch of nostalgia in every bite.

At Aandal Foods, we make it easy to bring those authentic flavours home with our range of 777 and Priya blended masalas – perfectly balanced to capture the essence of home-style cooking without the fuss.

So, roll up your sleeves, gather your ingredients and let’s make a curry that tastes like home – spicy, comforting and cooked with love.

Culls Chicken Curry Recipe (Serves 4)

Culls are tougher than regular chicken, so this curry is slow-cooked to tender perfection. It’s rich in spices and often includes chicken feet, giblets and egg bags.

Serves: 4 – 6
Cook time: 2 and a half hours – 3 hours 

Ingredients

• 1 whole fresh cull chicken, cleaned and cut (include feet, giblets, egg bags if desired)
• 2 bay leaves
• 1 cinnamon stick
• 1 star anise
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp ginger & garlic paste
• 3 tbsp Priya or 777 Country Chicken Masala
• 4 jam/rosa tomatoes, diced
• 2 large potatoes (optional), peeled and quartered
• 3 tbsp cooking oil
• Salt, to taste
• Fresh coriander, for garnish

Optional Marinade (recommended for extra depth)

• ½ tsp ginger & garlic paste
• Drizzle of oil
• Pinch of salt

All spices, accompaniments and chicken (Culls and Cornish) are available at Aandal Foods.

Method

Marinate (optional but adds flavour):
– Combine 2–3 tablespoons of Priya or 777 Country Chicken Masala with a little oil, salt, and ½ tsp ginger & garlic paste.
– Rub into the cleaned, cut chicken (including feet, giblets, etc.).
– Let it sit for at least 30 minutes.

Cook:
– Heat 3 tbsp oil in a pot. Add bay leaves, cinnamon stick, and star anise.
– Sauté the onions and curry leaves until golden.
– Add 1 tsp ginger & garlic paste and fry briefly.
– Stir in 2–3 tablespoons of Priya or 777 Country Chicken Masala (this replaces the jeera, dhania, Kashmiri chilli, turmeric, and garam masala from traditional recipes).
– Fry the masala for a minute to release its aroma.
– Add the tomatoes and cook down until soft and the oil separates.
– Add the chicken pieces (and potatoes if using) and mix well to coat.
– Pour in 1–2 cups of water, depending on desired gravy consistency.
– Simmer on medium heat until the chicken is tender and the gravy thickens.
– Adjust salt to taste.

Garnish:
– Sprinkle a little extra Priya or 777 Country Chicken Masala at the end for added aroma (optional).
– Garnish with fresh coriander.

Note: Culls take longer to cook due to its firm texture, but the flavor payoff is worth it!

Notes & swaps

• Masala choices: We recommend 777 or  Priya country chicken masalas. For extra depth, add ½ tsp garam masala at the end (optional).
• Serve with: Steamed rice, roti, or soft bread; quick onion-lemon salad on the side.

Whether you’re shopping for curry ingredients or the perfect accompaniment – rice, rotis and more – Aandal Foods has everything you need.