Gongura chicken recipe
Gongura chicken gravy is one of the popular Andhra chicken recipes made with sour sorrel leaves and bone in tender chicken pieces.
Several recipes are made in various parts of India. Commonly known as garden sorrel or spinach dock or sour spinach, these are the popular leafy greens in Andhra cuisine.
Andhra cuisine is known for hot and spicy food with lots of chilies. This Gongura chicken uses both green and dry chilies for heat as well as red chili powder for the color. Minimal use of whole spices like bay leaf and cumin seeds and some garam masala (it is optional) is just enough to make this gravy flavorful. As Gongura is the main ingredient here the Kodi Kura should reflect the flavor of sorrel leaves rather than heavy masala spices.
To saute & grind:
- 1 tsp Oil
- 2 cups Gongura
- 2 Green chilies
- 10 Cashews
- To marinate:
- 1 kg Chicken with bones
- ½ tsp Turmeric powder
- ½ tsp Salt
- To make gravy:
- 2 tbsp Oil
- 1 Bayleaf
- 1 Cinnamon bark
- ½ tsp Cumin seeds
- 1 cup Onions
- 1 tbsp GG paste
- 1 Tomato
- ¾ tsp Chilli powder
- ¾ tsp Coriander powder
- 1 tsp salt
- ½ tsp Garam masala
- Clean and rinse the leaves of the sorrel plant. We do not need the small branches/stems but only 2 cups of Gongura leaves.
- Wash 1kg chicken pieces and pat them dry. Use chicken curry cut pieces preferably with bones.
- Chop a cup of onions and prepare ginger garlic paste.
- Soak 10 cashews in warm water for 10mins.
- Marinade the chicken with 1/2 tsp of turmeric powder and 1/2 tsp of salt and keep aside for 30mins.
Gongura chicken gravy recipe:
Saute and grind:
- In a flat pan, heat a tsp of oil. Add 2 green chilies and 2 cups of clean Gongura leaves.
- Saute the leaves slightly for a few mins without over-browning them.
- Let the leaves cool down for a while and add the soaked cashews to them. Grind these into a smooth paste. Set aside.
Gongura chicken curry:
- Heat 2tbsp of oil in another large pan and fry 1 bay leaf and a cinnamon stick with a 1/2 tsp of cumin seeds.
- Add the onions and 4 dry red chilies and saute well until the onions turn a golden brown color.
- Next, add a tbsp of ginger garlic paste and saute well for a minute to remove the raw smell.
- Add tomatoes and cook until soft. Put 3/4 tsp chili powder and 3/4 tsp of coriander powder.
- Now add the marinated chicken and mix well, cover with a lid and let the chicken cook on its own juice for 5mins.
- Open the lid, add a cup of water to cook the bones, cover, and cook for 10mins.
- Add the Gongura chili paste with the required salt when the chicken is 3/4th cooked and mix well.
- Cover and let the Gongura Kodi Kura simmer for 5 more minutes.
- Switch off and serve the Gongura chicken gravy with hot rice