Gongura Chicken Curry is a popular and authentic dish in Andhra cuisine. Gongura is also known as Red Sorrel, and Ambada, Pitwaa, or Pulicha Keerai in parts of India and It has a distinctive flavour and sour taste. The leaves can be cooked with chicken, shrimp, mutton, fish, Dal.
Gongura leaves comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour taste and these are an excellent source of folate, riboflavin, iron, zinc, antioxidants, and vitamins A, B6, and C.
You can also try other non-vegetarian recipes
Gongura chicken is a sour and hot curry which goes well with plain hot rice. In this recipe we cook gongura and chicken separately and latter combined together.
How to make Gongura Chicken Curry
Below are the step by step photos to show you how to make this special hot and sour curry.
Making Gongura Paste
- Heat 1 tsp of oil in a pan, add Gongura and saute on low heat until the leaves shrink.
- let them cool down to room temperature and grind it into a paste and keep aside.
Cooking Gongura Chicken Curry
- In a heavy pan or kadai heat 2 tbsp oil, add cumin seeds, red chillies and saute for 1min. Add curry leafs and fry until curry leafs splutter.
- To this add chopped onions, salt, and fry until onions are transparent.
- Add chopped tomatos and cook until tomatos are mushy.
- Once chicken is half cooked add Gongura paste and mix well with Chicken
- Cook chicken with gongura mixture until oil float on the top, then add garam masala and cook for 2mins
- Gongura Chicken Curry ready to serve with pipping hot rice or rice.
Gongura Chicken Curry
Ingredients
- 750 grams Chicken
- 1 bunch Gongura leaves (Sorrel leaves) or 2 cups
- 2 tsp Ginger garlic paste
- 3 tbsp Oil
- 2 tsp Red chilli powder
- ½ tsp Turmeric
- 2 tsp Coriander powder
- 1 tsp Garam masala
- 2 tsp Salt adjust to taste
- 2 Red chillies
- 3 Green chilli slits
- 1 Onion, chopped
- 1 Tomato, chopped
- 1 Sprig Curry leaves
Instructions
Gongura paste
- Heat 1 tsp of oil in a pan, add Gongura and saute on low heat until the leaves shrink.
- let them cool down to room temperature and grind it into a paste and keep aside.
Gongura chicken curry
- In a heavy pan or kadai heat 2 tbsp oil, add cumin seeds, red chillies and saute for 1min. Add curry leafs and fry until curry leafs splutter.
- Add chopped onions, salt, and fry until onions are transparent.
- Add ginger garlic paste and turmeric and fry until raw smell goes. Then add red chilli powder, coriander powder and slit green chillies and fry 1min.
- Add chopped tomatos and cook until tomatos are mushy.
- Then add the chicken and mix well.cover and cook on medium heat for 10-15 minutes.
- Once chicken is half cooked add Gongura paste and mix well with Chicken.
- Cook chicken with gongura mixture until oil float on the top, then add garam masala and cook for 2mins.
- Gongura Chicken Curry ready to serve with pipping hot rice or rice.