Gongura Chicken Curry Recipe
Gongura Chicken Curry - A Spicy Andhra Delight

1 bowl
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Rich in protein from chicken, essential for muscle repair and growth.
Gongura leaves are a good source of iron, promoting healthy blood circulation.
Turmeric powder offers anti-inflammatory properties, aiding in reducing inflammation.
Garlic and ginger contribute to boosting the immune system.
Low in saturated fats, making it a heart-friendly dish.
320 kcal
in 130g
Protein:
30g
Fats:
15g
Carbs:
10g
Cholesterol:
90mg
Sodium, Na:
800mg
Potassium, K:
600mg
Gongura Chicken Curry is a quintessential Andhra delicacy that tantalizes your taste buds with its spicy, tangy flavors. This dish beautifully combines the boldness of chicken with the unique taste of gongura leaves, resulting in a dish that's aromatic, flavorful, and utterly satisfying.
Ingredients
4
half teaspoon Turmeric powder - haldi
1 tablespoon Coriander - dhania seeds
4 pieces Dry red chillies
1 teaspoon Sesame oil
4 pieces Cloves garlic
1 teaspoon Garam masala powder
Salt as per taste
2 tbsp Sesame oil
4 pieces Green chilli
half kg Chicken
6 pieces Cloves garlic
1 teaspoon Fennel seeds - saunf
2 Serving Serving
2 cups Sorrel leaves - gongura
quarter teaspoon Methi seeds - fenugreek seeds
1 inch Ginger
1 piece Tomato
Tips
Adjust the number of red chillies according to your spice preference.
Ensure gongura leaves are thoroughly washed to remove any dirt or impurities.
For a thicker consistency, cook the curry without adding too much water.
Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
Directions
Dry roast methi seeds, coriander seeds, fennel seeds, and red chillies until fragrant. Grind into a smooth powder.
Chop onions, ginger, garlic, green chillies, and tomatoes. Pick and chop gongura leaves, ensuring no stems remain.
Heat sesame oil in a pressure cooker. Saute onions, ginger, garlic, and green chillies until lightly browned.
Add tomatoes and saute until soft.
Mix in chicken, garam masala, turmeric powder, and salt. Add 0.25 cup water and pressure cook for 3-4 whistles.
In another pan, heat sesame oil, saute garlic, and add chopped gongura leaves with salt and ground masala. Cook until wilted.
Add cooked chicken curry to the gongura masala. Saute for 2 minutes on high heat.
Adjust salt and spices to taste.
Gongura Chicken Curry pairs perfectly with Ghee Rice, Tomato Onion Cucumber Raita, and Semiya Payasam for a delectable weekend lunch.
Notes
Gongura leaves are rich in iron and vitamins, aiding in the prevention of anemia and boosting immunity. However, individuals with kidney stones should avoid consuming gongura due to its oxalic acid content.
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