Gongura Chicken Curry is a famous South Indian dish loved for its tangy and spicy taste. It is made with sorrel leaves (gongura), chicken, and flavorful spices, creating a perfect balance of sourness and heat. Gongura is a special ingredient in Andhra cuisine, giving this curry its unique and bold flavor. People enjoy it with rice or roti, and it is one of the most loved Indian curries. While gongura is not bitter, its sour taste makes it stand out from other leafy greens. It is also healthy, but eating too much can sometimes cause acidity or stomach irritation. If you love Indian food, this dish is a must-try!
Ingredients
| Ingredients | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Oil | 1.5 tbsp | 3 tbsp | 6 tbsp |
| Ginger Garlic Paste | 0.5 tbsp | 1 tbsp | 2 tbsp |
| Curry Leaves | 5-6 leaves | 10-12 leaves | 20-24 leaves |
| Green Chili (broken) | 0.5 | 1 | 2 |
| Dried Red Chili | 0.5 | 1 | 2 |
| Turmeric | 0.25 tsp | 0.5 tsp | 1 tsp |
| Red Chili Powder | 0.5 tsp | 1 tsp | 2 tsp |
| Coriander Powder | 0.5 tbsp | 1 tbsp | 2 tbsp |
| Chicken | 500g | 1 kg | 2 kg |
| Sorrel Leaves (Gongura) | 25g (½ cup) | 50g (1 cup) | 100g (2 cups) |
How to Make
Heat the Pan and Oil
Take a deep pan or pot and heat it on medium flame. Add oil and let it heat properly.
Cook Onions and Spices
Add chopped onions and curry leaves to the hot oil. Stir and cook until onions turn soft and transparent.
Add Spices and Tomatoes
Now, add ginger garlic paste, turmeric, coriander powder, red chili powder, green chili, and dried red chili. Stir well. Add chopped tomatoes and cook until they turn soft and break down. If needed, add a little water and mash the tomatoes with a spoon.
Add Sorrel (Gongura) Leaves
Now, add the sorrel leaves and cook until they turn soft. Use a spoon to mash them slightly.
Add Chicken and Cook
Add the chicken pieces to the pan. Keep the heat low and mix well. Cover with a lid and let it cook for 20-30 minutes. If the curry looks dry, add ¼ to ½ cup water.
Final Touch and Serve
As the curry cooks, it will turn darker. Once the chicken is completely cooked, turn off the heat. Serve hot with rice or roti!
History of Gongura Chicken Curry
Gongura and Its Roots
Gongura, also known as sorrel leaves, is a popular green leafy vegetable found mainly in South India, especially in Andhra Pradesh and Telangana. It has a naturally tangy taste, which makes it a favorite ingredient in many traditional dishes. People in these regions have been using gongura for centuries to add a unique sour flavor to their meals.
The Birth of Gongura Chicken Curry
In South Indian cuisine, gongura is commonly paired with lentils, pickles, and meats. Over time, locals started cooking it with chicken, creating a dish that perfectly balanced the sourness of the leaves with the rich, spicy taste of chicken. This was the beginning of Gongura Chicken Curry, a dish that has now become a staple in Andhra-style cooking.
Why Gongura Chicken Became So Popular
The reason this dish became so famous is its bold and unique taste. Unlike other chicken curries, where the main flavor comes from spices, here, the gongura leaves play the lead role. Their natural tanginess, combined with the heat from chilies and the aroma of fresh spices, creates a flavor that is both spicy and sour—a combination that people love.
Another reason for its popularity is its health benefits. Gongura is packed with iron, vitamins, and antioxidants, making the dish not only delicious but also nutritious. People believe that eating gongura regularly can help improve digestion, boost immunity, and even keep the body cool during hot summers.
How Gongura Chicken Became an Iconic Dish
Gongura Chicken Curry was originally a homemade dish, prepared by families using fresh leaves from their farms or markets. But as Andhra cuisine started gaining recognition across India, many restaurants began adding authentic Gongura Chicken Curry to their menus. Soon, it became a must-try dish for anyone visiting Andhra Pradesh or Telangana.
Today, this dish is loved by food lovers across India and even abroad. Many chefs have created their own versions by experimenting with different spice levels, cooking techniques, and even fusion styles. But no matter how it is prepared, the core of the dish remains the same—the bold, tangy, and spicy taste of gongura mixed with juicy chicken.
Conclusion
Gongura Chicken Curry is more than just a dish—it is a reflection of Andhra Pradesh’s rich food culture. It represents the perfect blend of traditional cooking methods and bold flavors that make South Indian cuisine so special. Whether eaten with rice, roti, or just by itself, this curry continues to win hearts with every bite.
FAQ’s
What does Gongura Curry taste like?
Gongura curry has a tangy and spicy taste. The sourness comes from gongura leaves, and the spices make it flavorful. It is a mix of sour, spicy, and rich flavors.
What is Gongura Chicken Curry?
Gongura Chicken Curry is a famous South Indian dish made with chicken, gongura (sorrel) leaves, and spices. It has a sour and spicy taste and is very popular in Andhra Pradesh and Telangana.
What is Gongura made of?
Gongura is made from sorrel leaves, which give it a sour taste. It is cooked with spices, onions, tomatoes, and sometimes meat like chicken or mutton.
What is the English name for Gongura Curry?
There is no exact English name for it, but it can be called “Sorrel Leaf Curry” or “Tangy Leaf Curry”.
What is Gongura called in English?
Gongura is called “Sorrel Leaves” in English.
What is the tastiest Indian curry?
It depends on personal taste, but some of the most loved Indian curries are Butter Chicken, Rogan Josh, Gongura Chicken, Chicken Korma, and Paneer Butter Masala.
What is the most eaten curry in India?
Butter Chicken, Paneer Butter Masala, and Chicken Curry are some of the most popular and widely eaten curries in India.
What is the closest curry to Jalfrezi?
The closest curry to Jalfrezi is Karahi Curry, as both are spicy and made with stir-fried ingredients like onions, tomatoes, and bell peppers.
What is a good substitute for Chicken Korma?
If you don’t have Chicken Korma, you can try Butter Chicken for a creamy taste or Chicken Tikka Masala for a spicier option.
What are the side effects of Gongura?
Eating too much gongura may cause acidity or stomach irritation because of its sour nature. It also contains oxalates, which may not be good for people with kidney stones.
What is Gongura called in Punjabi?
In Punjabi, Gongura is called “Ambadi” or “Khatti Bhaji”.
Is Gongura bitter?
No, Gongura is not bitter. It has a sour and tangy taste, which makes it special.
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