- Clean and rinse the leaves of sorrel plant. Wash chicken pieces and pat them dry. Chop a cup of onions and prepare ginger garlic paste. Soak 10 cashews in warm water for 10mins. Marinade the chicken with 1/2 tsp of turmeric powder and 1/2 tsp of salt and keep aside for 30mins. Saute and grind: In a flat pan, heat a tsp of oil. Add 2 green chillies and 2 cups of clean gongura leaves. Saute the leaves slightly for a few mins without over browning them. Let the leaves cool down for a while and add the soaked cashews to them. Grind these into a smooth paste. Set aside. Heat 2tbsp of oil in another large pan and fry 1 bayleaf and a cinnamon stick with a 1/2 tsp of cumin seeds. Add the onions and 4 dry red chillies and saute well until onions turn golden brown color. Next add a tbsp of ginger garlic paste and saute well for a minute to remove the raw smell. Add tomatoes and cook until soft. Put 3/4 tsp chili powder and 3/4 tsp of coriander powder. Now add the marinated chicken and mix well, cover with a lid and let the chicken cook on its own juice for 5mins. Open the lid, add a cup of water to cook the bones, cover and cook for 10mins. Add the gongura chili paste with required salt when chicken is 3/4th cooked and mix well. Cover and let the gongura kodi kura simmer for 5 more minutes. Switch off and serve.
Gongura chicken curry
#myrecipe
By Radha Nelanti
Mar, 31st
515
Servings
4 persons
Cook Time
50 minutes
Ingredients
18
- 20
Ingredients
- Oil
- Gongura
- Green chillies
- Cashew
- Chicken
- Turmeric
- Salt
- Oil
- Bay leaf
- Cinnamon
- Cloves
- Cardamom
- Cumin
- Onion
- Ginger garlic paste
- Tomato
- Red chilli powder
- Corinader powder
- Salt
- Garam masala
