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Monday, 15 August 2016

Gongura Chicken Fry (Chicken cooked with Sorrel Leaves - Andhra Style)


          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 chili powder to make it more spicy and also to balance the taste and flavour. Enjoy it with any form of rice or Indian bread. Please check below a step by step guide with pictures to prepare it.







  • 500 gms. chicken, curry cut
  • 1-2 bunches of gongura leaves (sorrel leaves), chopped
  • 3 tbsp. oil
  • 2 onions, chopped
  • 2-3 garlic cloves, chopped
  • salt to taste
  • 1 tsp. turmeric powder
  • 2 tbsp. red chili powder
  • 1 sprig curry leaves
  • 1 tbsp. coriander-cumin powder
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. coriander leaves, chopped





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

          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.

          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.

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

          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. 

          Keep stirring at intervals so that it does not stick to the bottom of the pan. Cook till the chicken turns soft. Garnish with coriander leaves and serve as a side with either rice or chapattis.








                           Heat 1 tbsp. oil in a pan and saute the garlic till it changes colour. 




Add the onion and fry till light brown. 



                         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.



                          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.



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



                       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. 



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



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








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