Gongura Chicken Recipe – Authentic Andhra Sorrel & Chicken Curry

Last Updated on 2 months by Neha Deshmukh

Gongura Chicken Recipe – Authentic Andhra Sorrel & Chicken Curry

Hello friends! If you’ve ever been to Andhra Pradesh, you know Gongura Chicken is a must-try. The tangy, slightly sour flavour is just… unforgettable. I first made this dish trying to recreate the flavours of a trip I took years ago, and honestly, it’s become a family favourite. It’s a little bit of work, but trust me, the explosion of flavour is totally worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Gongura Chicken isn’t just a meal; it’s an experience. It’s a beautiful balance of tangy, spicy, and savoury. The sorrel leaves (gongura) give it a unique flavour you won’t find in other curries. Plus, it’s surprisingly comforting – perfect with a big bowl of steaming rice.

Ingredients

Here’s what you’ll need to make this Andhra classic:

• 4-5 bunches sorrel leaves/gongura leaves/ambada leaves with red stem
• 500 gms chicken
• 1 medium chopped onion (approx. 150g)
• 2 medium chopped tomatoes (approx. 200g)
• 2-3 slit green chillies
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon ginger garlic paste
• 1 tablespoon ginger garlic paste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon roasted coriander powder
• 1 tablespoon oil (for cooking the gongura)
• 2 tablespoons oil (for the chicken)
• 1 cup water (approx. 240ml)
• To taste salt

Ingredient Notes

Let’s talk ingredients – a few little things that can make all the difference!

Gongura Leaves (Sorrel/Ambada): Varieties & Freshness
Gongura comes in different varieties – some are more sour than others. Look for leaves that are vibrant green with reddish stems. Freshness is key! If you can’t find fresh, frozen is okay (see FAQs).

Spice Levels: Adjusting the Heat
Andhra cuisine is known for its spice! Feel free to adjust the red chilli powder and green chillies to your liking. Start with less and add more as you go.

Regional Variations in Gongura Chicken
You’ll find slight variations in recipes across Andhra. Some people add a touch of jaggery to balance the sourness, others use a different blend of spices. This is my family’s version!

Oil Choice: Traditional vs. Modern
Traditionally, Gongura Chicken is made with groundnut oil. It adds a lovely flavour. But you can use any cooking oil you prefer – vegetable, sunflower, or even coconut oil work well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to prepare the gongura. Wash the leaves thoroughly and put them in a pressure cooker with a little salt, red chilli powder, turmeric, 1 teaspoon ginger-garlic paste, and about 1 cup of water. Pressure cook for 4-5 whistles. Let it cool completely, then blend it into a smooth paste.
2. Now, let’s start with the chicken. Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onions and slit green chillies and sauté until they turn soft and golden brown.
3. Add 1 tablespoon of ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Add the chicken pieces, salt, red chilli powder, and turmeric powder. Mix well and cook covered for about 5-10 minutes, or until the chicken is lightly browned.
5. Now for the magic! Add the gongura paste to the pan and mix everything together really well. Add the chopped coriander leaves, garam masala powder, and roasted coriander powder.
6. Cover the pan and let it simmer for another 15 minutes, or until the chicken is tender and the flavours have melded beautifully. Stir occasionally to prevent sticking.

Expert Tips

A few little secrets to make your Gongura Chicken truly shine:

Achieving the Right Gongura Flavor
Don’t overcook the gongura paste. You want to retain that lovely tangy flavour.

Tenderizing the Chicken
Marinating the chicken for 30 minutes before cooking can help tenderize it. A little yogurt in the marinade works wonders!

Balancing the Sourness
If the gongura is very sour, you can add a pinch of sugar or jaggery to balance it out.

Variations

Want to switch things up? Here are a few ideas:

Vegan Gongura “Chicken” Curry
Substitute the chicken with firm tofu or chickpeas. It’s surprisingly delicious! My friend, Priya, swears by this version.

Gluten-Free Gongura Chicken
This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-containing ingredients.

Spice Level Adjustments: Mild to Fiery
Reduce or omit the green chillies and red chilli powder for a milder flavour. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations: Special Occasions
During festivals, some families add a small piece of cinnamon or a couple of cloves to the curry for a more aromatic flavour.

Serving Suggestions

Gongura Chicken is best served hot with:

• Steamed rice – a classic pairing!
• Bagara rice – a fragrant and flavorful rice dish.
• Roti or naan – for soaking up all that delicious gravy.
• A side of raita to cool things down.

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.

FAQs

Got questions? I’ve got answers!

What is Gongura and where can I find it?
Gongura is a leafy vegetable popular in South Indian cuisine, especially Andhra Pradesh and Telangana. It has a unique sour taste. You can find it at Indian grocery stores, or sometimes at Asian markets.

Can I use frozen Gongura leaves in this recipe?
Yes, you can! Just thaw the leaves completely and squeeze out any excess water before blending them into a paste. The flavour might be slightly less vibrant than fresh leaves.

How do I adjust the sourness of the Gongura?
If the gongura is too sour, add a pinch of sugar or jaggery. You can also add a little more tomato to balance the flavour.

What is the best type of rice to serve with Gongura Chicken?
Steamed rice is the most common pairing. But bagara rice, with its fragrant spices, is a fantastic choice too!

Can this recipe be made in a slow cooker or Instant Pot?
Yes! For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, use the pressure cook function for 10-12 minutes, followed by a natural pressure release.

Enjoy this authentic taste of Andhra! I hope you love making this Gongura Chicken as much as my family does. Happy cooking!