Gongura Kodi Kura

Name: Gongura Kodi Kura
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 700 g chicken (bone-in, cut into medium curry pieces); 250 g gongura leaves (stems trimmed, washed well); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 3 pcs green chili (slit); 2 tbsp ginger-garlic paste; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 10 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for cooking the curry); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(135)

TASTE SCORE

9/10

A tangy Andhra chicken curry where tender pieces of chicken simmer with cooked gongura leaves, onions, and warm spices. The sorrel gives the gravy its signature sour punch and makes this dish especially good with hot rice.

PREP

20m

COOK

45m

SERVES

1 KATORI

379 cal

SERVINGS

METHOD · 9 STEPS

prep
Prepare the chicken and gongura.
1.Wash the chicken and drain well.
2.Slice the onions, chop the tomatoes, and slit the green chilies.
3.Trim the gongura leaves from the thick stems and wash them well.
4.Keep all the ingredients ready before you start cooking.
saute · ~5 min
Cook the gongura leaves.
Heat a small portion of the oil in a pan and add the gongura leaves. Cook for 4 to 5 minutes until they wilt fully, turn soft, and lose their raw smell. Set aside to cool slightly.
TIPCook the leaves just until soft. Overcooking can dull their fresh tangy taste.
temper · ~3 min
Make the tempering.
1.Heat the remaining oil in a heavy pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves and cook for a few seconds until fragrant.
4.Add the sliced onions and green chilies.
saute · ~12 min
Build the masala base.
1.Cook the onions until light golden and soft, 6 to 7 minutes.
2.Add ginger-garlic paste and cook for 1 minute until the raw smell disappears.
3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
4.Cook until the tomatoes break down and the masala looks thick, 4 to 5 minutes.
TIPUse medium heat here so the spices cook through without burning.
saute · ~8 min
Coat the chicken in the masala.
Add the chicken pieces and mix well so every piece is coated in the onion-tomato masala. Cook for 6 to 8 minutes, stirring now and then, until the chicken changes color and releases some juices.
mix · ~2 min
Add the cooked gongura.
Mash the cooked gongura lightly with a spoon or by hand, then add it to the pan. Mix well with the chicken so the sour leaves are evenly spread through the curry.
simmer · ~25 min
Simmer the curry until tender.
Pour in the water, mix well, and bring the curry to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring once or twice, until the chicken is tender and the gravy turns thick. Finish with garam masala.
TIPIf the curry dries out before the chicken is done, add a small splash of water and keep simmering.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the chicken well before adding it to the masala so it sears instead of watering down the curry.
2
Wash gongura thoroughly in several changes of water; sandy leaves will ruin the texture of the gravy.
3
Cook the gongura only until wilted and soft, then mash lightly so it blends into the curry without turning dull.
4
Let the onions reach a light golden stage before adding ginger-garlic paste; this builds the curry's depth.
5
Bone-in chicken works best here because it gives the gongura gravy more body during the simmer.
6
Rest the curry for 10 minutes after cooking; the sour gongura and spices settle and taste more balanced.
7
This curry tastes even better the next day, so it is a great make-ahead dish for rice lunches.