Gongura Chicken Curry

Course Main Course

Cuisine Indian

Keyword chicken curry, curry

Prep Time 5

Cook Time 30

Servings

Calories 383kcal

Author Chhavi

Equipment

1 Deep Pan

Ingredients

3 tablespoon Oil Groundnut , Sesame or Vegetable oil
1 tablespoon Ginger Garlic Paste Or grated fresh ginger and garlic
10-12 Curry leaves
1 Green Chili broken; increase for more spice
1 Dried red chili
½ teaspoon Turmeric
1 teaspoon Red Chili powder Increase for more spice
1 tablespoon Coriander Powder
500 grams Chicken
50 grams Sorrel leaves Gongura, 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 it

Mild heat: No green chili.

Moderate heat: 1-2 green chilies broken into two

Very spicy heat: Chopped up 2-3 green chilies.

Nutrition