Tangy Gongura Chicken Curry – Authentic Andhra Style Recipe

Gongura Chicken Curry Recipe – Andhra Style

Course: Lunch
Cuisine: Andhra
Diet: Non-Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

Nutritional Information (per serving)

Instructions

1. Prepare Ingredients:
   Begin by prepping all the ingredients. Chop the onions, tomatoes, and garlic, and ensure the sorrel leaves (gongura) are picked and washed thoroughly.

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2. Dry Roast Spices:
   In a small pan over medium heat, dry roast the methi seeds (fenugreek), coriander seeds, fennel seeds, and dry red chillies for about 3-4 minutes. Keep stirring until the seeds start to crackle and release their aroma. Once roasted, turn off the heat and allow the spices to cool down slightly. Blend the roasted mixture into a smooth powder and set aside.

3. Sauté the Base:
   In a pressure cooker, heat 2 tablespoons of sesame oil over medium heat. Add the chopped onions, ginger, garlic, and green chillies. Sauté until the onions turn golden brown and tender, ensuring that the garlic doesn’t burn.

4. Cook Tomatoes and Chicken:
   Add the chopped tomatoes to the onion mixture and cook until the tomatoes soften and become mushy. This will take around 5 minutes. Once the tomatoes are cooked through, add the chicken pieces, turmeric powder, and garam masala powder. Stir everything well to coat the chicken with the spices.

5. Pressure Cook the Chicken:
   Add 1/4 cup of water to the chicken and give it a good stir. Cover the pressure cooker with its lid and cook the chicken for 3-4 whistles on medium heat. After the whistles, turn off the heat and allow the pressure to release naturally.

6. Prepare the Gongura Paste:
   While the chicken is cooking, heat 1 teaspoon of sesame oil in another pan. Add 4 cloves of garlic and sauté until fragrant. Now, add the chopped gongura leaves along with a pinch of salt and the roasted spice powder prepared earlier. The sorrel leaves will wilt quickly. Continue to sauté for 3-4 minutes until the leaves break down into a paste-like consistency.

7. Combine Chicken and Gongura Paste:
   Once the chicken is cooked and the pressure has released, add the cooked chicken mixture into the gongura paste. Stir everything together, and let it cook on high heat for another 2-3 minutes. The chicken will absorb the tangy flavor of the gongura, and the curry will thicken slightly.

8. Adjust Seasoning:
   Taste the curry and adjust salt and spices if needed. Once done, turn off the heat and transfer the Gongura Chicken Curry to a serving bowl.

9. Serve:
   Serve this delicious Andhra-style Gongura Chicken hot with a side of Ghee Rice (Neychoru), Tomato Onion Cucumber Raita, and Semiya Payasam for a complete and flavorful meal.

Serving Suggestions

• Ghee Rice (Neychoru): The subtle richness of ghee-infused rice is the perfect companion to balance out the tangy and spicy flavors of Gongura Chicken.
• Tomato Onion Cucumber Raita: A cooling, fresh raita made with yogurt, tomatoes, onions, and cucumber complements the heat of the curry.
• Semiya Payasam: End your meal on a sweet note with a luscious Semiya Payasam, a traditional South Indian dessert made with vermicelli and milk.

This Gongura Chicken Curry brings together the distinctive tartness of sorrel leaves (gongura) with the robust flavors of Andhra-style spices, making it a must-try dish for any fan of authentic South Indian cuisine.