Gongura Chicken Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.