Tangy Gongura Chicken Curry Recipe – Andhra-Style Chicken with Sorrel Leaves

Gongura Chicken Curry Recipe

If you’re craving a tangy, flavorful, and rich curry with a unique twist, Gongura Chicken Curry is the perfect dish to indulge in. This Andhra-style recipe incorporates gongura leaves, also known as sorrel leaves, to create a curry that is vibrant, mildly spicy, and aromatic. Gongura, with its slightly sour taste, pairs wonderfully with the chicken, making this curry a delightful treat for any occasion. Here’s the detailed recipe to make this dish that serves 4 people.

Ingredients

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Cuisine: Andhra

Course: Lunch/Dinner

Diet: Non-Vegetarian

Instructions

1. Prepare the Spices:
   Start by preparing all the ingredients. First, dry roast the fenugreek seeds, coriander seeds, fennel seeds, and dry red chillies in a small pan over medium heat. Roast for about 3-4 minutes until fragrant. Allow the mixture to cool, then grind it into a fine powder. Set this spice mix aside.

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2. Cooking the Chicken:
   Heat sesame oil in a pressure cooker. Once hot, add chopped onions, ginger, garlic, and green chillies. Sauté them until the onions turn soft and translucent.
   Add chopped tomatoes and cook until they soften completely. Now, add the chicken pieces along with garam masala, turmeric powder, and the freshly ground spice mix. Stir everything well to coat the chicken with the spices.
   Pour in 1/4 cup of water, cover the pressure cooker, and cook for 3-4 whistles, or until the chicken is tender. Once done, turn off the heat and allow the pressure to release naturally.

3. Prepare the Gongura:
   While the chicken is cooking, take the gongura leaves (sorrel leaves), wash them thoroughly, and chop them finely. Keep them aside.
   In a separate pan, heat sesame oil and add 4 cloves of garlic, finely chopped. Once the garlic starts to sizzle, add the chopped gongura leaves, a pinch of salt, and the ground spice powder you prepared earlier. Cook this mixture on medium heat for about 3-4 minutes until the gongura leaves soften and blend with the spices.

4. Combine the Chicken and Gongura:
   Add the cooked chicken with the gravy to the gongura mixture. Stir everything together and cook on high flame for 2-3 more minutes, allowing the flavors to meld and the curry to thicken slightly.
   Taste and adjust salt as needed. Once the curry reaches the desired consistency, turn off the heat.

5. Serving:
   Serve your Gongura Chicken Curry hot with Ghee Rice, a refreshing Tomato Onion Cucumber Raita, and a sweet Semia Payasam for a wholesome and satisfying meal. The tangy gongura adds a distinctive sour kick that complements the rich, aromatic chicken curry perfectly.

Tips for Best Results:

• Sesame Oil: Using sesame oil enhances the authentic Andhra flavor of this dish. If unavailable, you can substitute it with any other vegetable oil, but sesame oil gives it a unique, nutty aroma.

• Fresh Gongura: Fresh gongura leaves are essential for getting the right flavor. If you’re unable to find fresh gongura, you can use gongura paste, though the taste may slightly vary.

• Adjusting Spice Levels: If you prefer a milder curry, reduce the number of green chillies. You can always add more at the end if you want extra heat.

• Pairing with Sides: This curry pairs wonderfully with steamed rice, roti, or even biryani for a more indulgent meal.

Enjoy this delicious and tangy Gongura Chicken Curry that brings together the bold, traditional flavors of Andhra Pradesh in every bite. Whether for a family dinner or a special gathering, this dish will surely impress your guests with its distinct taste and aromatic spices.