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

15 Easy-To-Cook Kerala Vishu Sadhya Recipes

Happy Vishu to all my friends and Readers! How is the Vishu Sadhya planning coming along for everyone? For all my Malayalee friends who are planning to celebrate this joyous festival, I am sharing a guide to preparing an easy  and tasty Sadhya. Vishu celebrations are real nostalgia, the fully blossomed Kani Konna trees (Cassia fistula), Vishu Kani, new clothes, and Sadhya. Vishu Kani is beautifully arranged the night before, and the sight you see on the morning of the New year brings luck throughout the year. Vishu celebration is not complete without the traditional vegetarian feast- Sadhya. It is served on a banana leaf, and there is a colorful array of vegetarian curries, rice, and desserts. Vishu Kanji, vishu katta or ada is served for breakfast. Sometimes non-vegetarian food is also part of the feast in some regions. In Southern Kerala, Vishu Sadhya is not so elaborate as the Onam sadhya. It is cooked with simple ingredients and seasonal vegetables. Mango, golden cucumber, ja...
1 comment
Read more

Delicious Fish Biryani- Kerala Fish Dum Biryani

Delicious Fish Biryani- Kerala Fish Dum Biryani Are you a biryani lover? If you are looking for delicious fish recipes this Kerala-style fish dum biryani is a must-try. It is an irresistibly delicious, soul-satisfying meal and packed with flavor. Fish Biryani is easy to make for a lazy weekend meal or when you have last-minute company. Fish takes very little time to cook, and there is no compromise to taste. It tastes exotic and is finger-licking good. It is a classic combo of rice and fish masala topped with caramelized onions, nuts, cilantro, and mint. There are countless variations of Biryani in India, and each region has its unique flair and taste. For fish biryani, coconut milk, and Malabar spices, add a unique Kerala touch. Kerala-style fish dum biryani is a filling meal that everyone loves. In Kerala, almost everyone loves  fish. The clues of the cuisine of Kerala lie in its geography. The state of Kerala, in South India, is blessed, with a long coastline, rivers, backwate...
47 comments
Read more

Pumpkin Cake Roll

Pumpkin Cake roll Pumpkin cake rolls is perfect for holidays and is a yummy dessert You can make it well in advance. It is thin sheets of spiced pumpkin cake sheets filled with sweet cream cheese frosting. Recipe source from here Ingredients All purpose flour- 3/4 cup Sugar- 1 cup Pumpkin puree- 2/3 cup Eggs-3 Baking Soda- 1 tsp Ground Cinnamon- 1/2 tsp Ground ginger- 1/3 tsp Ground Clove- 1/3 tsp Salt - a pinch For the filling Cream cheese- 8 ounce Butter- 2 tsp Lemon Zest- 1/3 tsp Vanilla essence- 1 tsp Confectionery sugar- 1 cup Pre heat oven to 375 degree. Grease a 15-in x 10-in baking pan or a jelly roll pan.Line it with wax paper and grease the top of wax paper again and keep aside. ix all the dry ingredients,flour,ground cinnamon,ground ginger,ground clove,salt and baking soda and keep aside. In a large bowl beat egg till it is light and pale ( you an also separate egg yolks and whites and beat separately). Gradually add sugar one spoon at a t...
39 comments
Read more