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A fiery and tangy Andhra specialty where tender chicken is cooked in a vibrant sauce made from sour gongura leaves and a blend of aromatic spices. This dish is a flavor explosion, perfectly balancing heat and tanginess.
For 4 servings
Prepare the Gongura Paste
Marinate the Chicken
Prepare the Curry Base (Tadka)
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A fiery and tangy Andhra specialty where tender chicken is cooked in a vibrant sauce made from sour gongura leaves and a blend of aromatic spices. This dish is a flavor explosion, perfectly balancing heat and tanginess.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 316.18 calories per serving with 31.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Cook Chicken
Simmer the Curry
Finish and Serve
Replace chicken with mutton (Gongura Mamsam) for a richer, more intense flavor. Note that mutton will require a longer cooking time, preferably in a pressure cooker.
Substitute chicken with paneer, mushrooms, or boiled potatoes. Add the paneer or mushrooms in the last 10 minutes of cooking to prevent them from becoming tough or mushy.
For a richer, less tangy curry, add 2 tablespoons of cashew paste or a splash of coconut milk along with the gongura paste.
Reduce the number of green chillies and the amount of red chilli powder to make the dish less spicy.
Chicken is a high-quality source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Gongura leaves are packed with iron, an essential mineral that helps in the formation of hemoglobin, which carries oxygen in the blood, thereby preventing anemia and boosting energy levels.
The combination of Vitamin C from gongura leaves and the antioxidant properties of spices like turmeric and garlic helps strengthen the immune system and protect the body against infections.
Spices like cumin and coriander used in the curry are known for their digestive properties. They can help stimulate digestive enzymes and promote better gut health.
Gongura, also known as Roselle or sorrel leaves, is a leafy green vegetable widely used in Andhra cuisine. It has a distinct and strong sour, tangy flavor, similar to a combination of spinach and lemon.
Yes, Gongura Chicken can be a healthy dish. Chicken is an excellent source of lean protein, essential for muscle repair and growth. Gongura leaves are rich in iron, vitamin C, and antioxidants. To make it healthier, you can use less oil and opt for chicken breast.
A typical serving of Gongura Chicken (approximately 265g) contains around 350-450 calories. The exact number can vary based on the cut of chicken used (bone-in vs. boneless, thigh vs. breast) and the amount of oil.
Absolutely. You can use boneless chicken thighs or breast. If using boneless chicken, reduce the simmering time in step 5 to about 10-12 minutes, as it cooks faster than bone-in chicken.
If the curry turns out too tangy for your liking, you can balance the flavor by adding a small piece of jaggery or a pinch of sugar. Stir until it dissolves completely and taste again.
Gongura leaves are commonly available in Indian grocery stores, especially those specializing in South Indian products. You might also find them at local farmers' markets during their growing season.