50gramsSorrel leavesGongura, or 1 cup packed washed leaves
Instructions
Heat a deep pan or a pot.Once hot, add oil.
Heat the oil through.To the heated oil, add the onions and curry leaves
Cook the onions till they turn translucent.
Add ginger garlic paste,turmeric powder, coriander powder, chilies - green, red and chili powder.
Add the tomatoes and cook till they turn mushy.Add a splash of water if the pan gets too dry.Use the back of your spatula to mash the tomatoes.
To this base, add the sorrel or gongura leaves.Cook till they turn mushy.Use the back of the spatula to squish the leaves into smaller pieces.
To this, add the chicken.Keep the heat low.
Give it a mix and cook covered for 20-30 minutes.
Add ¼ cup- ½ cup water midway if the pan gets too dry.The color of the curry darkens as it cook.
Notes
Sorrel leaves - These leaves have a distinctly sour taste, adding the acid element(the sour element) to the curry. I have used about 1 cup packed whole sorrel leaves without the stems.You can safely increase this up to 1.5 cups, but beyond this, the curry will get quite sour.
Chilies
This curry is usually high on heat and spice. This recipe will yield you a medium spicy curry based on how hot the green chili is.Here is how to adjust itMild heat: No green chili.Moderate heat: 1-2 green chilies broken into twoVery spicy heat: Chopped up 2-3 green chilies.