Gongura Chicken Fry

Name: Gongura Chicken Fry
Cuisine: Indian
Ingredients: 500 gm chicken, curry cut; 1-2 bunches gongura leaves (sorrel leaves), chopped; 3 tbsp. oil; 2 onions, chopped; 2-3 garlic cloves, chopped; to taste salt; 1 tsp. turmeric powder; 2 tbsp. red chilli powder; 1 tbsp. coriander-cumin powder; 1 sprig curry leaves; 1 tbsp. ginger-garlic paste; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#leafygreens - This is my version of a traditional Andhra delicacy, where Chicken is cooked with gongura (sorrel) leaves. It is also known as Chukka or Ambada bhaji. It is generally cooked with mutton, but I used chicken for a change and also as it is far more healthier than red meat. Coming to this dish, it has a tangy taste. You can increase the quantity of red chilli powder to make it more spicy and also to balance the taste and flavour. Enjoy it with any form of rice or Indian bread.

Bethica Das @kitchen_flavours

Saved

Ingredients

500 gm chicken, curry cut
1-2 bunchesgongura leaves (sorrel leaves), chopped
3 tbsp.oil
2onions, chopped
2-3garlic cloves, chopped
to tastesalt
1 tsp.turmeric powder
2 tbsp.red chilli powder
1 tbsp.coriander-cumin powder
1 sprigcurry leaves
1 tbsp.ginger-garlic paste
1 tbsp.coriander leaves, chopped

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Steps

1

Heat 1 tbsp. oil in a pan and saute the garlic till it changes colour. Add the onion and fry till light brown.
2

Now add the chopped gongura leaves and continue to stir fry, covered, for 2-3 minutes. Keep aside to cool down. Then grind into a paste.
3

Heat remaining oil in a pan and and fry the chicken till it slightly changes colour. Add salt and turmeric powder. Mix well and simmer, covered, for 2-3 minutes.
4

Add the ginger-garlic paste, red chilli powder, curry leaves and coriander-cumin powder. Mix well and keep frying for a minute or two.
5

Add the gongura paste and a sprinkle of some water. Mix well and cover with a lid. Simmer on a low flame for 8-10 minutes.
6

Keep stirring at intervals so that it does not stick to the bottom of the pan. Cook till the chicken turns soft.
7

Garnish with coriander leaves and serve as a side with either rice or chapattis.