Gongura Chicken Curry Recipe

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Gongura Chicken Curry Recipe – A Spicy Telugu Delight

Gongura chicken curry is a quintessential dish in many Telugu households. Gongura (sorrel leaves) adds a tangy twist to this dish, making it stand out among regular chicken curries. The combination of tender chicken cooked with the unique sourness of gongura leaves is a match made in heaven. Let us dive into the step-by-step process of preparing this mouthwatering recipe that embodies the rich culinary traditions of Andhra Pradesh and Telangana.

Ingredients Needed: Gongura Chicken Curry Recipe

For Marination:

Chicken – 1 kg (bone-in pieces preferred)
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Ginger-garlic paste – 1 tbsp
Salt – as needed

For Cooking:

Gongura leaves – 2 cups (tightly packed)
Onions – 2 large (finely chopped)
Tomatoes – 2 medium (chopped)
Green chilies – 4-5 (slit lengthwise)
Ginger-garlic paste – 1 tbsp
Red chili powder – 2 tsp (adjust to spice preference)
Coriander powder – 1 tsp
Garam masala – ½ tsp
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Oil – 3 tbsp
Salt – to taste

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Preparation Steps:

Step 1: Cleaning and Marinating the Chicken : Gongura Chicken Curry Recipe

Wash the chicken pieces thoroughly under running water. Drain all the excess water and set them aside.
In a large bowl, add the cleaned chicken pieces, turmeric powder, red chili powder, ginger-garlic paste, and salt. Mix well to coat the chicken evenly with the spices.
Cover the bowl and let the chicken marinate for at least 30 minutes. This step ensures the flavors seep into the chicken, making it more flavorful.

Step 2: Preparing the Gongura Leaves : Gongura Chicken Curry Recipe

Wash the gongura leaves thoroughly to remove any dirt or impurities.
Pluck the leaves from the stems and discard the stems.
Heat a pan and add the washed gongura leaves without any oil or water. Cook them on a low flame until they wilt and become soft.
Let the cooked leaves cool down and grind them into a coarse paste. Set it aside for later use.

Step 3: Cooking the Chicken Curry : Gongura Chicken Curry Recipe

Heat oil in a large kadai or heavy-bottomed pan. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter.
Add the curry leaves and slit green chilies. Sauté them for a few seconds until the aroma of the curry leaves is released.
Add the finely chopped onions and sauté them until they turn golden brown.
Stir in the ginger-garlic paste and cook until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and mushy.
Now, add the marinated chicken pieces to the pan. Mix well to combine the chicken with the onion-tomato base.
Cover the pan and let the chicken cook on medium heat. Stir occasionally to prevent sticking.

Gongura Ready Made Paste : Image Credit : jandhyalafoods.in

Step 4: Adding Spices and Gongura Paste : Gongura Chicken Curry Recipe

Once the chicken is half-cooked, add red chili powder, coriander powder, and salt. Mix well.
Cover and continue cooking until the chicken is tender and cooked through.
Add the ground gongura paste to the curry. Stir well to combine.
Let the curry simmer on low heat for 10-15 minutes. This allows the tangy flavor of the gongura to blend beautifully with the chicken and spices.

Step 5: Final Touches : Gongura Chicken Curry Recipe

Sprinkle garam masala over the curry and mix it gently.
Taste and adjust the salt or spice levels if needed.
Garnish with fresh coriander leaves (optional).

Serving Recommendations : Gongura Chicken Curry Recipe

Gongura chicken curry pairs perfectly with steamed rice, pulihora, or even rotis. The tangy and spicy flavors of the curry make it a delightful addition to any meal. Serve it hot to enjoy the authentic Telugu flavors.