Gongura Chicken Curry Recipe – A Flavorful Andhra Delight
Description:
Gongura Chicken Curry is a beloved dish in Andhra Pradesh, famous for its unique combination of tangy gongura leaves and aromatic spices. This dish brings together tender chicken cooked with gongura and traditional Indian spices, creating a mouthwatering curry perfect for a regular meal. The inclusion of fenugreek, coriander seeds, and dried red chilies enhances the flavor, making it an irresistible treat for curry lovers. Gongura chicken is easy to prepare and makes for a deliciously zesty addition to your meal table.
Cuisine: Andhra
Course: Lunch
Diet: Non-Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Chicken | 500 grams |
| Onion | 2, finely chopped |
| Tomato | 1, finely chopped |
| Green Chilies | 4, slit and thinly sliced |
| Ginger | 1-inch piece, finely chopped |
| Garlic | 6 cloves, finely chopped |
| Turmeric Powder | 1/2 tsp |
| Garam Masala Powder | 1 tsp |
| Sesame Oil | 2 tbsp |
| Salt | To taste |
| Fenugreek Seeds | 1/4 tsp |
| Coriander Seeds | 1 tbsp |
| Dried Red Chilies | 4, broken |
| Fennel Seeds | 1 tsp |
| Gongura (Sorrel Leaves) | 2 cups, cleaned and chopped |
For Gongura Masala:
| Ingredients | Quantity |
|---|---|
| Sesame Oil | 1 tsp |
| Garlic | 4 cloves |
| Gongura (Sorrel Leaves) | 2 cups |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions:
Step 1: Preparing the Dry Spice Powder
Start by preparing the dry spice mixture for the curry. In a small frying pan, add fenugreek seeds, coriander seeds, fennel seeds, and dried red chilies. Toast them over medium heat for 3 to 4 minutes until they release a fragrant aroma. Once done, remove from the pan and allow them to cool. Grind the mixture into a fine powder and set aside.
Step 2: Cooking the Chicken
In a pressure cooker, heat sesame oil. Add finely chopped onions, ginger, garlic, and green chilies. Sauté the ingredients until the onions become soft and translucent. Once the onions are cooked, add the chopped tomatoes and cook until they soften and blend into the mixture.
Next, add the chicken pieces to the cooker. Season with turmeric powder and garam masala. Stir to combine the chicken with the spices. Pour in about 1/4 cup of water, close the lid, and cook for 3 to 4 whistles. After cooking, allow the pressure to release naturally before opening the lid.
Step 3: Preparing the Gongura Masala
While the chicken is cooking, prepare the gongura masala. Wash and clean the gongura leaves thoroughly. Remove the stems and chop the leaves.
In a separate pan, heat sesame oil. Add garlic and sauté until it turns golden. Then add the chopped gongura leaves along with salt and the ground dry spice mixture. Stir the ingredients well and cook for 3 to 4 minutes until the gongura leaves wilt and release their flavor.
Step 4: Final Mixing
Now, add the cooked chicken from the pressure cooker into the pan with the gongura mixture. Mix the two together thoroughly and cook on high heat for 2 to 3 minutes, allowing the flavors to merge. Once the chicken and gongura masala have combined well, turn off the heat.
Step 5: Serving
Gongura Chicken Curry is now ready to be served! This tangy, flavorful curry pairs beautifully with steamed ghee rice, tomato onion cucumber raita, and a sweet touch of semiya payasam.
Serving Suggestions:
- Serve the Gongura Chicken Curry with ghee rice for a truly satisfying meal.
- Accompany the curry with fresh raita made from tomatoes, onions, and cucumbers.
- Finish off the meal with a bowl of sweet semiya payasam to balance the tangy flavors of the curry.
Enjoy this vibrant and delectable Andhra specialty, and bring a taste of traditional Indian flavors to your table!
