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.