Gongura Kodi Kura
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the chicken well before adding it to the masala so it sears instead of watering down the curry.
- 2Wash gongura thoroughly in several changes of water; sandy leaves will ruin the texture of the gravy.
- 3Cook the gongura only until wilted and soft, then mash lightly so it blends into the curry without turning dull.
- 4Let the onions reach a light golden stage before adding ginger-garlic paste; this builds the curry's depth.
- 5Bone-in chicken works best here because it gives the gongura gravy more body during the simmer.
- 6Rest the curry for 10 minutes after cooking; the sour gongura and spices settle and taste more balanced.
- 7This curry tastes even better the next day, so it is a great make-ahead dish for rice lunches.
Adapt it for your goals.
Spicier-andhra-style
Increase green chilies and red chili powder for a hotter, more assertive version that stands up especially well to hot plain rice.
pressure cookerPressure-cooker
After coating the chicken and mixing in gongura, pressure cook briefly for a faster weeknight curry with tender meat and concentrated gravy.
bonelessBoneless
Use boneless chicken for easier eating; reduce simmer time so the pieces stay juicy and do not tighten in the sour gravy.
low oilLow-oil
Cut back the oil slightly and cook the onions slowly on medium-low heat; good for a lighter everyday version.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry filling and helps turn the tangy gongura gravy into a satisfying main course.
Leafy Greens Advantage
Gongura adds the benefits of leafy greens along with its distinctive sour flavor, making the curry more nutrient-dense than a plain chicken masala.
Aromatic Spice Support
Ginger, garlic, cumin, mustard seeds, and curry leaves add flavor complexity without needing heavy cream or rich sauces.
Frequently asked questions
Yes, but reduce the simmering time because boneless pieces cook faster. Bone-in chicken gives a deeper, fuller-tasting gravy.
