Ingredients
Chicken – 500 g, cleaned and cut
Gongura leaves – 1 cup, washed and chopped
Onion – 2 medium, chopped
Tomato – 1 medium, chopped
Green chilies – 2, slit
Ginger-garlic paste – 1 tbsp
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Oil – 3–4 tbsp
Salt – to taste
Curry leaves – few
Fresh coriander – for garnish
Execution
1. Prepare Gongura
Blanch gongura leaves in hot water for 1–2 mins → grind coarsely or chop finely.
2. Sauté Base
Heat oil → add curry leaves, onions, green chili → sauté till golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes + turmeric, chili, coriander powder → cook until soft.
3. Cook Chicken
Add chicken pieces → sauté 5–7 mins until lightly browned.
Add gongura leaves → mix well.
Cover and simmer 15–20 mins until chicken is tender and flavors meld.
4. Serve
Garnish with fresh coriander.
Serve hot with steamed rice.
Additional tips
Use tender gongura leaves for better flavor; mature leaves can be sour and fibrous.
Adjust chili according to spice tolerance—gongura adds tanginess, so balance heat.
Simmer on medium-low flame to let chicken absorb gongura flavor fully.