Gongura chicken recipe is a variation of andhra chicken curry that is very popular especially in restaurants. Chicken is cooked with red sorrel leaves known as gongura to get a tangy taste. Usually served with hot ghee and rice.
Gongura chicken is a very common dish in some regions of Andhra Pradesh and is consumed often. These leaves are also called as puntikura in some regions of Andhra, pulicha keerai in tamilnadu. It is a rich source of iron and few other essential nutrients, so it is widely used in Andhra cuisine.
Gongura pappu, gongura mutton, gongura pachadi are some of the special dishes made of the red sorrel leaves.
You may also like to check this quick Dry gongura chicken
To make a best gongura chicken all it depends is on the sourness of the leaves. If the leaves are too sour then the curry might end up tasting sour, you will have to retain a part of the blended paste aside, check the sourness and then add the rest if needed.
Since this is an restaurant style recipe, poppy seeds or cashews are used. The addition of poppy seeds / gasagasalu helps to balance the sourness from the gongura and gives a very good taste and texture to the gravy. So do not skip it. If you live in a place where poppy seeds are not available then, use few cashews.
Gongura chicken recipe below
- ½ kg chicken with bones
- 1 ½ cups of gongura leaves (using too much can make curry very sour)
- 3 to 4 green chilies
- ¾ cup of chopped onions
- 1 to 1 ½ tsp. garam masala (adjust to suit your taste)
- 2 tbsp. poppy seeds paste or 10 cashew nuts (refer notes)
- oil as needed
- 1 bay leaf or 1 sprig of curry leaves
- 2 green cardamoms
- 4 cloves
- small cinnamon stick
- pinch of cumin
- 1 tsp. lemon juice
- ¾ tbsp. ginger garlic paste
- ⅛ tsp turmeric
- ⅛ tsp red chili powder
- salt as needed
- To make the gongura chicken curry, a smooth paste made of poppy seeds or cashews is needed. Either dry roast the poppy seeds or sun dry them until crunchy. Powder them in a blender first and then add little water and make a paste. If you do not own a powerful blender, then you can use cashews instead of poppy seeds. Make a smooth paste with little water and set aside. This helps to get a delicious gravy.
- Clean the leaves and wash them in lot of water several times. Drain off aside. Saute the leaves in a tsp of oil along with green chilies. Cool and blend coarsely or smooth paste to suit your taste. You can blend it in the same jar used for poppy seeds.
- Marinate chicken with ingredients mentioned under marination. Set this aside.
- Saute the spices in hot oil in a pan, add onions and fry until golden.
- Add ginger garlic paste and fry till the raw smell wards off.
- Add chicken and fry on high till the chicken turns white in color. Pour enough water to cover the chicken, sprinkle garam masala.
- Cover and cook till the chicken is tender and soft cooked. Add poppy seeds paste and then ground paste both.
- Mix well and cook for about 4 minutes or till it reaches the desired consistency.
- Serve gongura chicken curry with rice, ghee and onions.
To adjust the sourness, you can as well add more cashew or poppy seeds paste.
Find more chicken curry recipes,
chicken curry without coconut
chettinad chicken curry
How to make gongura chicken recipe
1. Dry roast or sundry poppy seeds until crunchy.
2. Make a fine powder of the poppy seeds first. Add very little water and grind to smooth. Very smooth else you will get the seeds in your mouth while you eat the curry, if your blender is unable to make a fine powder, I suggest you to use smooth cashew paste instead of poppy seeds. Set this aside.
3. Marinate the chicken with lemon juice, ginger garlic paste, turmeric, red chili powder and salt. Set aside.
4. Pluck the leaves (discard even tender stems), wash thoroughly.
5. Heat a pan with 1 tsp oil, add these leaves along with slit green chilies and fry till they wilt off, add sugar as soon as you add leaves if you desire to retain the green color, but it has never helped me. Set aside to cool. Once cool, grind the leaves & chilies coarsely. It is difficult to grind it to smooth. Grind it according to your desire smooth or coarse. Set aside.
6. Heat a pan with oil, add the dry spices and sauté till you get an aroma.
7. Add onions, green chilies, sprinkle some salt and fry till the onions turn brown.
8. Add ginger garlic paste and fry until the raw smell goes off.
9. Add chicken and fry on high for 2 to 3 mins, till the chicken turns white.
10. Add enough water to cover the chicken. Add garam masala.
11. Cover and cook till the chicken is tender and fully cooked.
12. Add the poppy seeds paste or cashew paste and mix well, let it begin to cook and bubble. Add gongura paste and mix well. You must be stirring to prevent sticking at the bottom.
13. Cook on a low flame for 3 to 4 mins or till the desired consistency is reached. To adjust the sourness, you can add more poppy seeds paste or cashew paste.
Serve gongura chicken curry hot with rice, raw onions and ghee.