Ingredients

• Chicken - 600 g, cut into bite sized pieces
• Medium onion - 2, chopped fine
• Green chillies - 10 (4 slit vertically)
• Red chilli powder - 1.5 tsp
• Cumin powder - 1/2 tsp
• Dhania powder - 1 tsp
• Garlic flakes - 1 tsp
• Haldi - 1/4 tsp
• Tender gongura leaves, picked and cleaned - 150 g
• Chopped coriander leaves - 1/2 tbsp
• Oil - 2.5 tbsp
• Salt

How to Make Gongura Chicken Curry

• Cook gongura (sorrel leaves) along with 6 green chillies, 1/4 tsp of salt and minimum quantity of water for about 5 minutes.
• Grind the cooked leaves to a fine paste and keep it aside.
• Heat oil in a vessel and fry onion pieces along with vertically slit green chillies till the onion pieces turn golden brown.
• Add cumin powder, dhania powder, garlic flakes and haldi and fry for a minute.
• Add chicken pieces, red chilli powder and required amount of salt. Mix well and cover the vessel.
• Let it simmer for 6 to 8 minutes or till the chicken pieces become soft. If necessary, sprinkle some water.
• Add gongura paste, mix well and let it simmer for 1 to 2 minutes or till the oil separates.
• Sprinkle chopped coriander leaves. Check salt.
• Serve this curry with plain rice/ puri/ chapatti/ fried rice.