Andhra-Style Gongura Chicken Curry
A vibrant and tangy chicken curry from Andhra Pradesh, featuring the unique sour flavor of gongura leaves combined with traditional Indian spices for a deeply flavorful and aromatic dish.
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Ingredients
- 800 gramsChicken pieces (bone-in, skin removed)
preferably thigh and drumsticks
- 250 gramsGongura leaves (sorrel leaves)
fresh, washed and chopped
- 2 mediumOnions
finely sliced
- 2 mediumTomatoes
finely chopped
- 3 piecesGreen chilies
slit
- 1 ½ tablespoonsGinger-garlic paste
- 2 teaspoonsRed chili powder
- 0 ½ teaspoonsTurmeric powder
- 2 teaspoonsCoriander powder
- 1 teaspoonCumin seeds
- 1 teaspoonMustard seeds
- 0 ¼ teaspoonsFenugreek seeds
- 10 leavesCurry leaves
- 4 tablespoonsOil
preferably peanut or vegetable oil
- 1 ½ teaspoonsSalt
adjust to taste
- 1 cupWater
Instructions
Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
Add curry leaves and slit green chilies. Sauté for 30 seconds until fragrant.
Add sliced onions and sauté until golden brown, about 8-10 minutes.
Mix in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and oil begins to separate, about 8 minutes.
Add the chicken pieces and sauté on high heat for 5 minutes to seal the juices.
Reduce heat to medium, add the chopped gongura leaves, and mix well.
Pour in 1 cup of water, stir to combine, cover the pan, and simmer for 25-30 minutes or until chicken is cooked through and tender. Stir occasionally and add water if needed to maintain a curry consistency.
Taste and adjust salt or spice as needed. If the curry is too tangy, a pinch of sugar can be added to balance the flavors.
Turn off the heat and let the curry rest for 5 minutes before serving.
