Authentic Chicken Gongura Recipe – Easy Indian Sour Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Gongura Recipe – Easy Indian Sour Curry

Hey everyone! If you’re anything like me, you absolutely love a good curry. And today, I’m sharing one that’s incredibly close to my heart – Chicken Gongura. It’s a tangy, slightly spicy, and utterly delicious curry from the Andhra region of India. I first made this when I was craving something different from the usual butter chicken, and honestly, it’s been a family favorite ever since! It’s a little different, a little special, and I think you’ll fall in love with it too.

Why You’ll Love This Recipe

This Chicken Gongura isn’t just about amazing flavor. It’s relatively quick to make (about 30 minutes total!), and it’s a fantastic way to experience a truly authentic Indian taste. The sourness from the gongura leaves is what makes it so unique and addictive. Plus, it’s a dish that really shines when served with a simple side of rice and a dollop of ghee. Trust me, it’s comfort food at its finest!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 kg chicken
• 1 cups gongura leaves (roselle leaves)
• 3 to 4 green chilies
• 1 cup onions, chopped
• ?? tablespoon ginger garlic paste (about 2 tablespoons)
• 1 to 1?? teaspoon garam masala (about 1.5 teaspoons)
• 2 tablespoon poppy seeds paste (or cashew paste)
• 2 tablespoon oil
• ?? teaspoon salt (about 1 teaspoon)

Ingredient Notes

Let’s talk about these ingredients, especially the star of the show – Gongura!

Gongura/Roselle Leaves: These leaves are the heart and soul of this dish. They have a wonderfully tart, lemony flavor that’s unlike anything else. Gongura is originally from West Africa but is hugely popular in Andhra Pradesh and Telangana in India. You’ll find it used in chutneys, dals, and of course, curries like this one.

There are different varieties of gongura – the red-stemmed variety is more common and has a slightly sharper taste. If you can’t find fresh gongura, you might be able to find it frozen at Indian grocery stores. Dried gongura is also available, but you’ll need to soak it before using.

Alternatives to Gongura: If you absolutely can’t find gongura, tamarind paste can offer a similar sourness, but it won’t have the same unique flavor. You could also try using sorrel leaves, though the taste will be different.

Chicken: I prefer using bone-in chicken pieces for this curry, as they add more flavor. But boneless chicken thighs or breasts work well too – just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken with ginger garlic paste, turmeric powder, red chili powder, and salt. Give it a good mix and let it marinate for at least 15 minutes. This helps the flavors really penetrate the chicken.
2. Prepare the Gongura: Wash the gongura leaves thoroughly. Roughly chop them and then sauté them with the green chilies in a little oil until they wilt. Let this cool down and then blend it into a coarse paste.
3. Roast & Grind Poppy Seeds (or use Cashew Paste): If you’re using poppy seeds, dry roast them until they’re fragrant and slightly crunchy. Then, grind them into a fine paste. Cashew paste is a great substitute if you’re short on time or don’t have poppy seeds.
4. Temper the Spices: Heat oil in a large pot or Dutch oven. Add bay leaf, cardamom, cloves, cinnamon, and cumin seeds. Let them sizzle for a minute until fragrant – this is called tempering and it releases all those lovely aromas.
5. Sauté the Onions: Add the chopped onions to the pot and sauté until they turn golden brown. Then, add the ginger garlic paste and cook for another minute until fragrant.
6. Sear the Chicken: Add the marinated chicken to the pot and sprinkle with garam masala. Sear the chicken until it turns white on all sides. You don’t need to cook it through at this stage.
7. Simmer to Tender: Pour in enough water to partially cover the chicken. Bring to a boil, then reduce the heat and simmer until the chicken is tender – about 15-20 minutes.
8. Add the Gongura & Poppy/Cashew Paste: Stir in the gongura paste and the poppy seed (or cashew) paste. Cook for another 4-5 minutes, stirring occasionally, until the curry thickens slightly.
9. Adjust & Serve: Taste the curry and adjust the salt and sourness as needed. If you want it more sour, add a little more gongura paste. Serve hot with rice, raw onions, and a generous dollop of ghee!

Expert Tips

• Don’t skip the marination! It really makes a difference in the flavor and tenderness of the chicken.
• Adjust the green chilies to your spice preference.
• Simmering is key. Low and slow cooking ensures the chicken is tender and the flavors meld together beautifully.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms! Jackfruit has a great texture that mimics chicken, and mushrooms add a lovely earthy flavor.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustment: For a milder curry, reduce the number of green chilies and the amount of red chili powder. For a spicier kick, add more of both!
• Festival Adaptations: This curry is often made during Telugu festivals like Sankranti and Ugadi. It’s considered an auspicious dish and is a welcome addition to festive meals.

Serving Suggestions

This Chicken Gongura is best served hot with:

• Steamed rice – it’s a classic pairing!
• A side of raw onions for a bit of crunch.
• A dollop of ghee for richness and flavor.
• Roti or naan for soaking up all that delicious gravy.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is Gongura and where can I find it?

Gongura are roselle leaves, known for their tart, lemony flavor. You can find them at Indian grocery stores, sometimes frozen or dried.

Can I use frozen Gongura leaves in this recipe?

Yes, absolutely! Just thaw them completely and squeeze out any excess water before using.

What is the best type of chicken to use for this curry?

Bone-in chicken pieces add the most flavor, but boneless thighs or breasts work well too.

How can I adjust the sourness of the curry?

Add more gongura paste for a more sour flavor, or a squeeze of lemon juice if you don’t have extra gongura.

Can this curry be made ahead of time?

Yes! The flavors actually improve after a day or two in the fridge. Just reheat gently before serving.

Enjoy making this delicious Chicken Gongura! I hope it brings a little bit of Andhra Pradesh sunshine to your kitchen. Let me know how it turns out in the comments below!