Gongura Chicken Recipe – Authentic Sorrel & Spicy Indian Chicken

Last Updated on 2 months by Neha Deshmukh

Gongura Chicken Recipe – Authentic Sorrel & Spicy Indian Chicken

Hey everyone! If you’re anything like me, you’re always on the lookout for a dish that packs a flavour punch. And trust me, this Gongura Chicken is it. I first stumbled upon this recipe during a trip to Andhra Pradesh, and I’ve been hooked ever since. The tangy, slightly sour flavour of gongura leaves combined with spicy chicken… it’s just heavenly! It’s a little different, a little special, and totally worth making.

Why You’ll Love This Recipe

This Gongura Chicken isn’t just delicious; it’s an experience. It’s a taste of authentic Andhra cuisine, bringing a unique sour and spicy flavour profile to your table. It’s surprisingly easy to make, even if you’ve never worked with gongura leaves before. Plus, it’s a guaranteed conversation starter – everyone will be asking what that amazing aroma is!

Ingredients

Here’s what you’ll need to create this magic:

• 1 kg Chicken
• 2 cups fresh red Sorrel leaves (Gongura)
• 2 medium-sized Onions, finely chopped
• 1 Tomato, finely chopped
• ?? tsp Ginger-Garlic paste (about 1 tbsp)
• ?? tsp Garam Masala (about 1 tsp)
• ?? tsp roasted Coriander powder (about 2 tsp)
• 1 sprig Curry leaves
• 3 dry Red chilies, cut into half
• 6 Guntur green chilies (or more, to taste!)
• 1 tbsp Red chili powder
• ?? tsp Turmeric powder (about 1/2 tsp)
• 5-6 tbsp Oil
• 2 tbsp fresh minced Coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Gongura (sorrel leaves) are the star here. They have a wonderfully tart, lemony flavour that’s unlike anything else. You can usually find them at Indian grocery stores, or sometimes at Asian markets.

Guntur chilies are known for their intense heat – they’re a staple in Andhra cuisine. Feel free to adjust the number based on your spice preference. I love the kick, but if you’re sensitive to spice, start with fewer!

Fresh ingredients really make a difference in this recipe. The fresher the gongura, the better the flavour. And don’t skimp on the ginger-garlic paste – it’s essential for building that aromatic base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the gongura. Cut the tender stems and separate the leaves. Give them a good wash in a bowl, then roughly chop and set aside.
2. Now, clean and wash the chicken pieces thoroughly. Place them in a colander for about 10-15 minutes to let any excess water drain.
3. Heat 2 tbsp of oil in a pan and fry the roughly chopped gongura leaves. Keep stirring so they don’t stick! Cook until they turn mushy – about 6-8 minutes. Remove and let them cool. This step mellows out the sourness a bit.
4. In the same pan, add a little more oil. Fry the curry leaves, chopped onions, green chilies, and dry red chilies until the onions turn translucent. Then, add the chopped tomato and cook until it’s soft. Finally, add the ginger-garlic paste and fry until you can no longer smell the raw garlic.
5. Add the chicken pieces to the pan, along with the red chili powder, coriander powder, turmeric powder, and salt. Give everything a good stir to combine. Cover the pan and cook on low heat for 20-25 minutes, stirring occasionally.
6. Once the chicken is almost cooked through, add the cooked gongura paste. Stir well to combine everything. If it seems a little dry, add about ½ cup of water. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the gongura leaves initially. You want them softened, not burnt.
• Cooking the chicken on low heat allows the flavours to meld beautifully.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or soy chunks. They absorb the flavours beautifully! My friend, Priya, swears by using jackfruit – it gives the dish a lovely texture.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level Adjustment: If you’re not a fan of heat, reduce the number of green and red chilies. You can even remove the seeds from the green chilies to tone down the spice.
• Festival Adaptations: Gongura Chicken is often served during special occasions and festivals in Andhra cuisine, especially during Sankranti.

Serving Suggestions

Gongura Chicken is best served hot with a side of fluffy white rice. It also pairs well with roti or naan. A simple raita (yogurt dip) can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Gongura and where can I find it?

Gongura, also known as sorrel leaves, is a plant with a distinctly sour flavour. You can find it at Indian grocery stores or Asian markets.

Can I use frozen Gongura leaves in this recipe?

While fresh is best, you can use frozen gongura in a pinch. Just make sure to thaw it completely and squeeze out any excess water before using.

What type of chicken cut is best for Gongura Chicken?

Bone-in chicken pieces, like thighs and drumsticks, work really well because they stay juicy during the long cooking time. But you can use boneless, skinless chicken breast if you prefer.

How can I adjust the sourness of the dish?

If you find the dish too sour, you can add a pinch of sugar to balance the flavours.

Is Gongura Chicken typically served with rice or roti?

Traditionally, Gongura Chicken is served with rice. But it’s delicious with roti too!

What are some good side dishes to serve with Gongura Chicken?

Raita, dal, and a simple vegetable curry are all great side dishes.