Ingredients with Measurements:
- 500g chicken, cut into small pieces
- 2 cups gongura leaves (sorrel leaves), washed and chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- 1/2 cup water
Special equipment needed:
- Pressure cooker or a heavy-bottomed pot
Step-by-step instructions:
1. Heat oil in a pressure cooker or a heavy-bottomed pot. Add chopped onions and green chilies. Saute until onions turn translucent.
2. Add ginger-garlic paste and saute until the raw smell disappears.
3. Add chopped tomatoes and cook until they turn mushy.
4. Add red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder. Mix well and cook for a minute.
5. Add chopped gongura leaves and mix well. Cook for 2-3 minutes until the leaves wilt.
6. Add chicken pieces and mix well. Add salt to taste.
7. Add 1/2 cup water and mix well. Close the pressure cooker lid and cook for 3-4 whistles or until the chicken is cooked through. If using a pot, cover and cook for 20-25 minutes until the chicken is cooked through.
8. Once the pressure is released, open the lid and give a quick stir. If the curry is too watery, cook for a few more minutes until it thickens.
9. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Not applicable
Serving size:
4-5 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Gongura leaves can be substituted with spinach or kale leaves.
- Chicken can be substituted with mutton or lamb.
Variations:
- Gongura prawn curry: Substitute chicken with prawns and follow the same recipe.
- Gongura dal: Add cooked dal (lentils) to the gongura curry and mix well.
Tips and tricks:
- Adjust the spice level according to your preference.
- Use fresh gongura leaves for the best flavor.
- If the curry is too sour, add a pinch of sugar to balance the flavors.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the curry in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl or on a plate. Garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
- Rice
- Roti
- Naan
- Paratha
Suggested side dishes:
- Raita
- Papad
- Pickles
Troubleshooting advice:
- If the curry is too watery, cook for a few more minutes until it thickens.
- If the curry is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Use fresh ingredients.
- Cook the chicken thoroughly.
Food history:
Gongura chicken curry is a popular dish from the Andhra Pradesh region of India. Gongura leaves are a staple ingredient in Andhra cuisine and are known for their tangy flavor.
Flavor profiles:
Tangy, spicy, and savory
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian