Gongura Chicken
- 70 min
- medium
- Serves 4
Gongura chicken, an Andhra chicken curry with sour gongura leaf paste, onion, tomato and ginger garlic. Medium-spicy, serves 4 with rice, about 70 minutes.
Good for: Party
Ingredients
Chicken750 grams
Turmeric Powder1.5 grams
Salt1½ tsp
Oil3 tbsp
Gongura Leaves/Sorrel Leaves150 grams
Green Chilli, Slit15 grams
Cumin2 grams
Dry Red Chilli, De-stemmed2 grams
Onion, Finely Chopped2
Curry leaves4 grams
Ginger Garlic Paste, Paste15 grams
Tomato, Chopped1
Red Chilli Powder4 grams
Coriander Powder1 tsp
Water, For Cooking150 ml
Coriander Leaves, Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 420kcal | 1680kcal |
| Protein | 41g | 162g |
| Carbohydrate | 13g | 53g |
| Fat | 23g | 93g |
| Fibre | 3.3g | 13g |
| Sugar | 3.1g | 12g |
Cookd masalas for chicken
Method
Get ready: clean the chicken and cut it into medium pieces. Remove the thick gongura stems, wash and drain the leaves, slit the green chillies, remove the dry chilli stems, and chop the onion, tomato and coriander leaves. Wash the curry leaves, then mix the chicken with turmeric and 1 teaspoon salt.
Heat 1 tablespoon oil in a kadai on medium flame. Add the gongura leaves and green chillies. Cook for 5 to 6 minutes until the leaves wilt and become soft, then cool slightly and grind to a coarse paste.
Heat 2 tablespoons oil in the same kadai on medium flame. Add cumin, dry red chillies, onion and curry leaves. Fry for 7 to 8 minutes until the onion turns golden.
Add ginger garlic paste and tomato. Cook on medium flame for 4 to 5 minutes until the tomato becomes soft and the raw smell of the paste goes.
Add the red chilli powder, coriander powder and salt and fry for 1 minute. Add the chicken and fry on medium-high flame for 6 to 8 minutes, stirring, until the pieces turn white and the masala coats them.
Add the water, mix well, cover and cook on medium flame for 12 to 15 minutes, stirring twice, until there is no pink flesh near the bone and the gravy thickens.
Add the ground gongura paste and mix well. Simmer on low flame for 6 to 8 minutes until the gravy thickens and coats the chicken. Add coriander leaves and switch off the flame.
Before you start
- How long does Gongura Chicken take?
- 1 hour 10 minutes from start to finish. That is 20 minutes of preparation and 50 minutes of cooking.
- How many people does Gongura Chicken serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Gongura Chicken vegetarian?
- No, it contains meat or fish.
- Is Gongura Chicken spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Gongura Chicken?
- 750 grams Chicken, 150 grams Gongura Leaves/Sorrel Leaves, 2 grams Dry Red Chilli, 1.5 grams Turmeric Powder, 15 grams Green Chilli, 2 grams Cumin, and a few more listed on this page.
- Do I need a pressure cooker for Gongura Chicken?
- No, it is cooked in an open pot.
- How many calories are in Gongura Chicken?
- About 420 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
