Gongura Chicken Curry


Gongura Chicken is a unique South Indian dish. It packs a blend of tangy and spicy flavors along with nice aromatic notes. This specialty originated in Andhra Pradesh. It is made with tender chicken pieces simmered in captivating curry flavored with the zing of gongura (a.k.a. sorrel) leaves.

Not only taste, but this sorrel leaves chicken also offers a delightful symphony of textures. A soft texture of succulent chicken contrasts with the crunchy gongura leaves. Together, they create an unforgettable experience with each bite.


Top view photo image of gongura chicken curry gravy garnished with gongura leaves on table, by homemakerjob.com



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Top view photo image of gongura chicken curry gravy by homemakerjob.com

Gongura Chicken Curry

Gongura Chicken, a South Indian marvel, tantalizes with its tangy, spicy, and aromatic flavors. Tender chicken simmers in a vibrant curry infused with the unique zing of sorrel leaves. As a result, it offers a delightful dance of textures in every bite.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Andhra-Telangana, Indian, South Indian
Servings 3 people


For Marinating:

  • 550 gm chicken
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 1 tsp salt

For gongura fry:

  • 1 tbsp oil
  • 2 cups gongura leaves

For Gravy:

  • 4 tbsp oil
  • 2 cardamom green
  • 2 cloves
  • 1 inch cinnamon
  • 1 star anise
  • 1 bay leaf
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 cup onion, chopped
  • 1 tbsp ginger-garlic paste
  • 5 green chilies, chopped
  • 8-10 curry leaves
  • ½ cup tomato, chopped
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp coriander leaves


  • Take 500 gm chicken in a bowl. Add ½ tsp red chili powder, ¼ tsp turmeric powder, 1 tsp ginger-garlic paste, and 1 tsp salt to it. Mix everything well and keep it aside for about 20 to 30 minutes.
  • Heat 1 tbsp oil in a kadai on a medium flame. Now wash the gongura leaves well. Once the oil is hot enough, fry the gongura leaves in it for about 10 minutes. Then take the fried gongura out of the kadai and put them aside on a plate. Discard the oil in the kadai.
  • Now add 4 tbsp oil to the same kadai. Fry green cardamoms, cloves, cinnamon, starful, bayleaf, cumin seeds, and fennel seeds for 8 to 10 seconds. Now turn the gas flame to low.
  • Now turn the gas flame to medium and fry chopped onion in it for 8 to 10 minutes till the onion turns light brown. Add 1 tbsp ginger-garlic paste to it and fry for another 2 minutes.
  • Add 5 chopped green chilies for 8 to 10 min. Add curry leaves and fry for 2 minutes. Then add the chopped tomato and fry for about 5 min. or until the tomato turns soft.
  • Add 1 tsp red chili powder and 1 tsp coriander powder and mix well. Add the marinated chicken to it and fry it for 5 minutes on medium to high flame. Close the lid and let it cook for about 5 minutes.
  • Turn the gas flame to medium and add 1 to 1½ cups of water to the kadai. Close the lid and let the chicken cook for 20 minutes. Keep stirring in between.
  • Now add fried gongura leaves to the kadai and mix everything well. Close the lid and let everything cook for 20 minutes on a low flame. Stir everything once or twice during this.
  • Finally, add garam masala and coriander leaves and mix well. Turn off the gas.
  • Serve tasty Gongura Chicken Curry with chapatti or rice.


  • Don’t avoid marinating the chicken. It’s an important step to get an authentic taste.
  • Adjust the spice level to your liking.
  • Wash gongura leaves thoroughly. Make sure to remove any dirt or grit before using in the recipe
  • Don’t fry the gongura leaves too much or they’ll turn bitter. Fry until they are slightly wilted.
  • Use bone-in chicken for better taste.
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