Gongura Chicken Curry
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.
Servings: 6
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.