Gongura Kodi Kura
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces with turmeric powder, 0.75 tsp red chili powder, 1 tbsp ginger-garlic paste, and 0.75 tsp salt.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Cover and set aside to marinate for at least 20 minutes at room temperature.
- 2
Step 2
- a.Prepare the Gongura Paste
- b.Separate the gongura leaves from the stems and wash them thoroughly under running water.
- c.Heat 1 tbsp of sesame oil in a pan over medium heat. Add the washed gongura leaves and slit green chillies.
- d.Sauté for 4-5 minutes until the leaves wilt completely and become mushy.
- e.Turn off the heat and allow the mixture to cool down completely.
- f.Transfer the cooled mixture to a blender and grind into a smooth paste without adding any water.
- 3
Step 3
- a.Prepare the Curry Base
- b.Heat the remaining 3 tbsp of sesame oil in a heavy-bottomed pot or kadai over medium-high heat.
- c.Add mustard seeds and cumin seeds. Once they begin to splutter, add the dried red chillies and curry leaves. Sauté for 30 seconds until fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
- e.Add the remaining 1 tbsp of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- f.Stir in the finely chopped tomatoes and cook for 5-6 minutes until they turn soft and oil begins to separate from the masala.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken to the pot. Increase the heat to high and sauté for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned.
- c.Reduce the heat to medium. Add the remaining red chili powder, coriander powder, garam masala, and the remaining salt. Stir well to coat the chicken with the spices.
- d.Pour in 1 cup of warm water, stir, and bring the curry to a boil.
- e.Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
- 5
Step 5
- a.Combine and Finish
- b.Once the chicken is fully cooked, stir in the prepared gongura paste.
- c.Mix everything gently until well combined.
- d.Simmer on low heat for another 5-7 minutes, allowing the tangy flavor of the gongura to infuse into the chicken. The gravy will thicken, and you'll see oil separating at the edges.
- e.Taste and adjust the salt if necessary.
- f.Turn off the heat. Let the curry rest for 10 minutes before serving hot with steamed rice, ragi sangati, or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use gingelly (Indian sesame) oil. Its nutty aroma is characteristic of Andhra cuisine.
- 2There are two types of gongura: red stem (more sour) and green stem (less sour). Adjust the quantity based on the type you have and your preference for tanginess.
- 3Do not add the gongura paste until the chicken is fully cooked. Overcooking the gongura can diminish its unique tangy flavor.
- 4Using bone-in chicken adds more depth and flavor to the gravy compared to boneless chicken.
- 5If your curry turns out too sour, you can balance it by adding a small pinch of jaggery or sugar.
- 6This curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Protein Swap
Replace chicken with mutton (Gongura Mamsam) or prawns (Gongura Royyalu). Adjust cooking times accordingly; mutton will require longer cooking, while prawns cook very quickly.
VegetarianVegetarian
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.
Creamier GravyCreamier Gravy
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.
Why this is on our healthy list.
Rich in Iron
Gongura leaves are an excellent plant-based source of iron, which is essential for producing red blood cells and preventing anemia.
High in Protein
Chicken provides high-quality lean protein, which is crucial for muscle building, repair, and overall body function.
Immunity Booster
The dish is rich in Vitamin C from both the gongura leaves and tomatoes, which helps strengthen the immune system and fight off infections.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
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.