By: Payal
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Gongura chicken curry is a popular dish. To prepare this curry, gongura (sorrel) leaves are blended into a smooth paste and then cooked with chicken and various spices.
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400 g chicken
1 chopped onion
2-3 green chillies
1 tsp red chilli powder
1 tsp coriander powder
1 tsp jeera
1/4 tsp haldi
80 g gongura leaves
2 tbsp coriander leaves
2 tbsp oil
1 tbsp ginger-garlic paste
Salt, to taste
Start by washing the gongura leaves nicely. Transfer them to a pan and cook with green chillies, salt, and a bit of water for about 4 to 5 minutes.
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Allow it to cool, then grind to a smooth paste.
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Now, heat some oil in a kadhai set on a low-medium flame. Add chopped onions and saute until golden brown in colour.
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Add haldi, coriander powder, jeera, and ginger-garlic paste and fry for a few seconds.
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Next, add the chicken pieces with red chilli powder and salt. Give it a nice mix and then cover the kadhai with a lid. Allow it to simmer for 8 to 10 minutes, or until the chicken pieces become soft.
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You can add some more water at this stage if needed. Once done, add the prepared gongura paste and let it simmer again for a minute or two.
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Mix well and sprinkle with fresh coriander leaves. Serve hot and enjoy! Your gongura chicken curry is ready to be relished.
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