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 as an appetizer or with any form of rice or Indian bread. So check out the step by step pictorial recipe 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 sauté 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 dish with either rice or chapattis.

                                 Heat 1 tbsp. oil & sauté garlic till it changes colour. 

Add onion & fry till light brown. 

Add chopped gongura leaves & continue to stir fry, covered 

                                 for 2-3 minutes. 

Keep aside to cool down. Then grind into a paste.

Heat remaining oil & fry chicken till it slightly changes colour. 

 Add salt & turmeric powder. Mix well & simmer covered for 2-3 

                             minutes.

 Add ginger-garlic paste, red chili powder, curry leaves & coriander-

                           cumin powder. Mix well & keep frying for a minute or two.

  Add gongura paste & a sprinkle of some water. Mix well & 

                                  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 chicken turns soft. 

Garnish with coriander leaves & serve as a side dish with either rice 

                         or chapattis.