Gongura Chicken Curry Recipe - Andhra Style Gongura Chicken
Here is a Chicken curry which is made tangy and spicy Andhra Style with Gongura Leaves. It takes only 30 minutes to make this dish, which you can serve along with hot steamed rice, papad and a pachadi for lunch or dinner.
Gongura Chicken Curry is Andhra Style Chicken Curry which is a popular in Andhra Pradesh. The Chicken curry is cooked and simmer along with the Gongura masala base which is packed with flavours from simple masala powders which are readily available in your pantry. The addition of roasted methi, coriander seeds and red chillies heightens the flavours of this Gongura Chicken Curry.
The Gongura leaves are tangy and sour in nature and bring in this tanginess to this chicken curry along with south indian spices making it delicious and taste.
Gongura Leaves are also known as Sorrel Leaves in English, pulicha keerai in Tamil, Pundi Palle/Pundi Soppu in Kannada and ambaadi In Marathi. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. We have used the red stem Variety for making Gongura Chicken Curry.
Gongura is a very rich source of iron, vitamins, folic acid and antioxidants essential for human nutrition. It is a good source of carbohydrates, fiber and protein. It is also an excellent source of vitamins like vitamin A, vitamin B1, B2, B9 and vitamin C.
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- 500 grams Chicken
- 2 Onion , chopped
- 1 Tomato , chopped
- 4 Green Chillies , slit
- 1 inch Ginger , finely chopped
- 6 cloves Garlic , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 2 tablespoon Sesame (Gingelly) Oil
- Salt , to taste To be roasted
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Coriander (Dhania) Seeds
- 4 Dry red chillies
- 1 teaspoon Fennel seeds (Saunf) For Gongura Masala
- 1 teaspoon Sesame (Gingelly) Oil
- 4 cloves Garlic
- 2 cups Sorrel Leaves (Gongura) , picked and chopped
- Salt , to taste
How to make Gongura Chicken Curry Recipe - Andhra Style Gongura Chicken
To begin making Gongura Chicken Curry Recipe first prep all the ingredients and keep them aside.
In a small pan, dry roast the methi seeds, coriander seeds, fennel seeds and red chillies for about 3 to 4 minutes on medium heat, until you notice the seeds crackling.
Once done, turn off the heat and allow it to cool a bit and blend it into a smooth powder.
Heat oil in a pressure cooker over medium heat; add the chopped onions, ginger, garlic and green chillies and saute until the onions are lightly browned and tender.
Add the tomatoes, and saute until the tomatoes become soft and mushy. Once done add the chicken, the garam masala and turmeric powder. Add 1/4 cup of water and pressure cook the chicken for 3 to 4 whistles and turn off the heat.
Once done, allow the pressure to release naturally.
Make sure there are no stems when you pick the gongura leaves. Wash and chop the gongura leaves and keep aside.
In another pan,add some oil along garlic and saute the chopped gongura leaves along with a little salt and the ground masala. The gongura leaves will wilt almost instantly. Saute the gongura in the masala for about 3 to 4 minutes until it becomes like a mushy paste.
Once done, add the cooked chicken curry into the Gongura masala and saute on high heat for another 2 minutes and turn off the heat.
Check the salt and spices and adjust according to taste. Transfer the Gongura Chicken Curry to a serving bowl and serve hot.
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