Skip to main content

Gongura Chicken Curry



Gongura Chicken Curry

Gongura  chicken curry or chicken curry with sorrel leaves is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is known for it tangy taste. It is used to make dal/lentil curries and also added in chicken and mutton curries. This spicy tangy chicken curry is a great accompaniment with rice or chapati.This is not the authentic Andhra curry but a home style version that my mom used to make. We spend several years in Andhra and mom picked up the food culture and Andhra and experiments several recipes and this is one is a family favorite. Try this simple, spicy and aromatic chicken curry,you will surely love this .

Ingredients
Chicken- 1 1/2 lb
Sorrel leaves/gongura leaves- 1 big bunch
Onions-   3  medium
Green Chilly- 2
Chilly powder- 2  tsp
Kashmiri chilly power- 1 tsp
Ginger  -   2 inch thick
Garlic-      8-10
Garam Masala- 1 tsp
hing- a pinch
Bay leaves-2
Coriander powder- 2 tsp
Roasted cumin powder- 1/4 tsp
Pepper powder - 1/2 to 3/4
Turmeric powder- 1/2 tsp
Tomato    1
Curry leaves
Coriander leaves chopped- 2 tbs
Oil
Salt to taste



Separate gongura leaves from the stem. You can discard the stem. Wash the leaves and drain. Coarsely chop the leaves and set aside.Heat half of the oil in a pan and add the chopped leaves and saute till the greens wilt. At first it will look mushy and later will become dry. Saute till you see oil separating and the leaves changing to darker color. Switch off the flame. You can either make his into a paste or just mix into the curry later.

Lightly dry roast the spice powders. Cut, clean and marinate the chicken with this spice powder, salt ginger garlic paste and keep aside for half an hour.

Heat oil in a heavy bottom pan and add bay leaves,onions,green chilly and curry leaves and saute till onions turn golden brown. Add tomatoes and saute till it is soft.Now add the marinated chicken and roast in a medium flame till all the masalas are well coated and the chicken starts oozing its own water. This will take about four to five minutes.Close the lid  for two minutes and cook in a medium flame. At this stage the chicken will cook in its own juice. After two to three minutes add add 1 1/2 cup of water and check salt. Close the lid and cook for 8-10 minutes and stir occasionally. At this stage add the cooked gongura leaves and garam masala and mix well.Simmer for another 8-10 minutes or till the curry reach the desired consistency . Switch off the flame after a minute and garnish with coriander leaves. Serve warm with rice or chapati.


Try it,
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please s...
6 comments
Read more

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa December has finally arrived and it means it is almost Christmas time! How many of you look forward to the Season of Joy! My birthday also comes in December, so it is a double celebration for me :) How is the Christmas planning coming along for everyone? It is exactly three weeks for Christmas and I am planning to share a few recipes for the holidays this year. This is the first one I wanted to share with all of you -Kerala style sweet delicacy- a real nostalgia, the Black Halwa. Halwas has always amazed me with its simplicity, unique texture and taste. It is a gel-like sweet candy that you can never stop eating. When making halwa there is a time-honored cooking technique and halwa making is time-consuming. So people simply prefer to buy it from the shop. But making your own is a rewarding experience. Now many of the traditional sweets are forgotten or get overlooked for fancier ones in bakeries. But that is not the case w...
7 comments
Read more

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar/Beetroot Chicken Murgh Chukandar is a tasty chicken curry with wonderful natural bright red color. This color is from beetroot as the name suggests- chukandar means beets in Hindi and Urdu. You can also make with gosht/mutton. I am not sure about the origin of this recipe but it is popular in Northern India and Punjab and it is made during cold winter months. I love recipes with beetroot,but never thought of adding to meat. Beetroot has an earthiness and sweetness to it which complements with the flavor of earthy spices and kick from the chilies.The bonus is its beautiful vibrant color. This chicken curry has the right balance of sweet,sour,heat and flavor and was beyond what I expected. This humble chicken curry when paired with rice and naan gives you the satisfaction of homey comfort food. Beetroot is a super food and is a great source of iron and folate. It is said to purify blood and reduce blood pressure. It also contains nitrates,magnesium and oth...
3 comments
Read more