Gongura Chicken is a spicy and tangy Andhra-style chicken curry made with fresh gongura leaves. The combination of tender chicken and the natural sourness of gongura gives this dish a delicious traditional taste. It goes very well with hot rice, roti or chapati.
Ingredients
- Chicken – 500 grams
- Gongura leaves – 2 cups
- Onions – 2
- Green chillies – 3
- Ginger garlic paste – 1 tablespoon
- Red chilli powder – 1½ teaspoons
- Turmeric – ½ teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Mustard seeds – ½ teaspoon
- Cumin – ½ teaspoon
- Curry leaves – 1 sprig
- Oil – 3 tablespoons
- Salt – as required
How to Make Gongura Chicken
First clean the chicken and marinate it with turmeric, salt and a little red chilli powder. Keep it aside for 15 minutes.
Heat a little oil in a pan and add the gongura leaves, green chillies and a few garlic cloves. Cook until the gongura leaves become soft. Allow them to cool and grind into a coarse paste.
Now heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and green chillies.
Add finely chopped onions and fry until they turn golden brown. Add ginger garlic paste and cook until the raw smell goes away.
Add the marinated chicken and mix well. Cook for a few minutes, then add red chilli powder and coriander powder. Cover and cook until the chicken becomes tender.
Now add the prepared gongura paste and mix everything well. Cook on medium flame for another 8–10 minutes until the oil separates from the curry.
Finally add garam masala, mix well and switch off the flame.
Serving Suggestion
Serve hot Gongura Chicken with steamed rice, ghee, roti or chapati. The spicy and tangy flavor makes it a perfect Andhra-style chicken dish.
Tip: Add gongura after the chicken is almost cooked to retain its fresh, tangy flavor.
Comments
Post a Comment