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

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

Mango Peda- Indian Diwali Sweet

Mango Peda Mango peda is a luxurious, rich, flavorful sweet that is perfect for festive occasions. Since it is the festive season, I am here to share some easy to make Diwali sweets. I like to make a few Diwali sweets every year, to share with friends and family. As you know sweets for Diwali are sugar-loaded. But the beauty of this recipe is that you can control the amount of sugar. Reduced milk is naturally sweet and also there is sweetness from mangoes. Peda  is a bite-size popular mithai or sweet made with milk. It is a known fact that lots of Indian sweets are made with milk or milk solids and so is the ever-popular  peda . The richness and flavor of this sweet are truly divine. Along with the richness of milk, this sweet is gently laced with the flavor of  cardamom and saffron . This Indian fudge is so addictive and the best you can ever imagine with a creamy melt in the mouth texture. The peda recipe I am sharing today has the added sweetness...
41 comments
Read more

Pecan Tarts

Pecan Tarts is a perfect bite sized dessert with a flaky crust, sweet center  and an inviting aroma. Seems it is a small fancy version of the original pecan pie. It will be a perfect dessert for Christmas. This is made in two stages. First the crust and then the filling. Ingredients for the crust Flour- 1 cup Cream cheese- 1/3 cup Butter- 1/2 cup salt- a pinch Ingredients for filling Pecan - 1 cup Egg-1 flour- 2 tsp Sugar- 3/4cup Dark brown corn syrup- 3-4tsp Vanilla extract- 1 tsp salt- 1/3 tsp In a mixing ball beat butter and cream cheese till smooth.Mix in flour to form a dough. Do not knead too much. Just bring it into one mass and chill it in fridge for an hour. Spread the dough  with a rolling pin and cut out small circles. Press this down with your fingers into a greased muffin tin and keep ready. For the filling beat egg in a small bowl and mix in all the ingredients listed for filling. Carefully spoon in this mixture into the shells( about ...
43 comments
Read more