To prepare this curry, start by blending gongura (sorrel) leaves into a smooth paste. Next, cook the paste with chicken and a variety of spices until the flavors meld together.
Preparation Time Preparation: 15 minutes
Cooking: 45 minutes
Total Time: 1 hour
Ingredients of Gongura Chicken CurryFor Gongura Paste 2 cups fresh gongura (sorrel) leaves
1 tablespoon oil
2-3 green chilies (adjust to taste)
For Chicken Curry 500 grams chicken (bone-in or boneless, as per preference)
2 tablespoons oil
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
How to Make Gongura Chicken CurryPreparing the Gongura Paste - Wash the gongura leaves thoroughly. Heat a pot of water and blanch the leaves for 2-3 minutes until they wilt. Drain and cool.
- In a blender, add the blanched gongura leaves and green chilies. Blend until smooth, adding a little water if necessary. Set aside.
Cooking the Chicken Curry- Heat 2 tablespoons of oil in a large pan over medium heat. Add the finely chopped onions and sauté until golden brown.
- Add the ginger-garlic paste to the onions and cook for 2 minutes until the raw smell disappears.
- Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes become soft and the oil starts to separate from the masala.
- Add the chicken pieces to the pan. Mix well to coat the chicken with the masala. Cook for 5-7 minutes until the chicken starts to brown.
- Stir in the gongura paste. Mix thoroughly, ensuring the chicken is well coated with the paste.
- Cover the pan and let it cook on low heat for about 30 minutes, stirring occasionally, until the chicken is cooked through and tender. Add water if needed to adjust the consistency of the curry.
- Add garam masala and salt to taste. Stir well and let it simmer for another 5 minutes.
- Turn off the heat and garnish with freshly chopped coriander leaves.
Tips for Best Results- Leaf Selection: Use fresh and tender gongura leaves for the best flavor. If fresh leaves are unavailable, you can use store-bought gongura paste.
- Adjust Spices: Adjust the quantity of green chilies and red chili powder according to your spice tolerance.
- Chicken Choice: Bone-in chicken pieces add more flavor to the curry, but boneless chicken works well too for a quicker cooking time.