Andhra Style Gongura Chicken Recipe

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Gongura Chicken is a very common dish in Andhra Pradesh. Gongura leaves (sorrel leaves) are a rich source of iron and few other essential nutrients. The addition of coriander leave helps to balance the sourness of the Gongura leave (sorrel leaves) and give a very good taste and texture to the gravy.

Ingredients

For Gongura:

4-5bunches of Sorrel leaves/Gongura leaves/ambada leaves with red stem
Saltto taste
1 tspRed Chili Powder
½ tspTurmeric Powder
1 tspGinger Garlic paste
1medium sized Chopped Onion
1medium sized Chopped Tomatoes
1 tbspCoriander Leaves
2-3slit Green Chilies
½ cupWater
1 tbspOil

For Chicken:

500 gmChicken cleaned with lime juice and washed well
2 tbspOil
2-3slit Green chilies
3-4medium Sized Onions Finely Sliced
1 tbspGinger Garlic Paste
Saltto taste
1 tspRed Chili Powder
½ tspTurmeric Powder
2 tbspCoriander Leaves finely chopped
½ tspGaram Masala Powder
½ tspRoasted Coriander powder

Directions

In a pressure cooker, add gongura leaves, salt, red chili powder, turmeric powder, and ginger garlic paste.
Add slit green chilies, add coriander leaves, add chopped onions, add chopped tomatoes, water, oil and mix all the ingredients well.
Pressure cook it for 40 minutes on high flame and cool it.
Blend the cooked gongura into a fine paste and keep it aside for later use.
Heat a vessel with oil.
Add chopped onions, add slit green chilies and saute until the onions get soft (not brown).
Add ginger garlic paste and saute to get rid of the raw smell of ginger and garlic.
Add the chicken pieces into it, mix and roast it well.
Add salt, red chili powder, turmeric powder, mix and cook for about five to ten minutes by covering the lid on medium flame.
Add the gongura paste to the chicken and mix it well.
Add coriander leaves, garam masala powder, coriander seeds powder and mix well.
Cook the gongura chicken for 15 minutes by covering the lid until the chicken gets tender.
Serve hot with steamed rice.