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A fiery and tangy chicken curry from Andhra Pradesh, made with tender chicken and sour sorrel leaves (gongura). This iconic dish packs a punch of flavor and is best enjoyed with hot rice.
For 4 servings
Marinate the Chicken
Prepare the Gongura Paste
Prepare the Curry Base
A fiery and tangy chicken curry from Andhra Pradesh, made with tender chicken and sour sorrel leaves (gongura). This iconic dish packs a punch of flavor and is best enjoyed with hot rice.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 372.26 calories per serving with 26.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken
Combine and Finish
Replace chicken with mutton (Gongura Mamsam) or prawns (Gongura Royyalu). Adjust cooking times accordingly; mutton will require longer cooking, while prawns cook very quickly.
For a vegetarian version, substitute chicken with paneer, potatoes, or a mix of vegetables like brinjal and drumsticks. Add paneer towards the end to prevent it from becoming chewy.
For a richer, less intense version, add 2-3 tablespoons of coconut milk or cashew paste along with the gongura paste in the final step.
Gongura leaves are an excellent plant-based source of iron, which is essential for producing red blood cells and preventing anemia.
Chicken provides high-quality lean protein, which is crucial for muscle building, repair, and overall body function.
The dish is rich in Vitamin C from both the gongura leaves and tomatoes, which helps strengthen the immune system and fight off infections.
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory properties that can help reduce inflammation in the body.
Gongura, also known as sorrel leaves or 'pulicha keerai', is a leafy green vegetable with a distinctively sour and tangy taste. It is a staple ingredient in Andhra cuisine and is rich in vitamins and iron.
Yes, it can be a healthy dish. Chicken is an excellent source of lean protein. Gongura leaves are packed with iron, vitamin C, and antioxidants. To make it healthier, you can reduce the amount of oil used.
A single serving of Gongura Kodi Kura (approximately 325g) contains an estimated 330-380 calories. This can vary based on the amount of oil used and the cut of chicken.
Absolutely. You can use boneless chicken breast or thigh pieces. Reduce the simmering time in step 4 to about 10-12 minutes, as boneless chicken cooks faster than bone-in.
If the curry is excessively tangy, you can balance the flavor by adding a small piece of jaggery or about half a teaspoon of sugar. Stir it in and let it dissolve completely before serving.
Store leftover Gongura Kodi Kura in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.
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