Saturday, 7 April 2018

Gongura Chicken

This is a simple recipe made using chicken and red sorrel leaves known as gongura in telugu. It pairs wonderfully well with plain steamed rice and a bowl of rasam.It tastes slight hot, spicy and tangy. Some leaves are very sour, so adjust the quantity of leaves to be used.This is a traditional Andhra delicacy. Coming to this dish, it has a tangy taste because of the use of gongura (sorrel leaves). Honestly, this is one favorite dish of Andhra people.

Prep  time
Cooking time
30 mins
15 mins

Recipe type:  curry varieties
Cuisine: Andhra Pradesh

  • Cumin seeds -1 tsp
  • Garam masala -1/4 tsp
  • Red chilli powder -2 tsp
  • Cloves -2 no’s
  • Cardamom -2 no’s
  • Cinnamon -2 sticks
  • Bay leaves (optional)
  • Chicken – 500 gms
  • Onion -1 medium
  • Turmeric powder -1/2 tsp
  • Ginger garlic paste -1 tsp
To make paste
  • Gongura leaves -2 cups
  • Green chillies -3 no’s
  • Mint leaves -1/2 bunch
  • Cilantro -1 bunch






















1. Marinade chicken pieces in turmeric powder, red chilli powder and ginger garlic paste and keep aside for half an hour.

2. Heat a pan with 1 tsp oil, sauté gongura leaves well till they wilt off fully. Set aside to cool. Once cool, add green chilies and grind coarsely.Sauté fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.

3.Heat oil in a heavy bottomed vessel, add finely chopped onions, and curry leaves and sauté till light golden color on medium heat.

4.Add marinade chicken, mix well, covered, cook on high heat for 5 mts. Reduce heat and cook for another 20 mts or till chicken more than half cooked. Fry till the oil separates from the sides of the pan. 

5. Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.Cook, covered on low flame till dry. Add 1/2 cup water and simmertill it is soft.But at the end no water should be left. Garnished with coriander leaves. Serve hot with white rice or chapatis.

 You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly

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