How To Make Gongura Chicken At Home? Step-by-step Guide

Gongura Chicken

Here is a chicken curry prepared in the fiery, sour, and aromatic Andhra style. This meal may be prepared in only 30 minutes and served for lunch or dinner with hot, steamed rice, papad, and pachadi.

Gongura Chicken Curry is a well-liked dish in Andhra Pradesh and is an Andhra Style Chicken Curry. The Gongura masala base, which is flavoured with tastes from basic masala powders that are easily found in the pantry, is prepared and simmered with the chicken curry. The flavour of this Gongura Chicken Curry are enhanced by the addition of roasted methi, coriander seeds, and red chilies.

Along with the flavours of south Indian spices, the gongura leaves’ tanginess and sourness give this chicken curry its exquisite flavour.

The English name for gongura leaves is sorrel leaves, while the Tamil name is pulicha keerai, the Kannada name is pundi palle/pundi soppu, and the Marathi name is ambaadi. There are two types of gongura: red stemmed and green stemmed leaf. More sour than the green stemmed kind is the red stemmed variety. The red stem variety is what we used to make the gongura chicken curry.

Iron, vitamins, folic acid, and antioxidants—all vital components of human nutrition—are abundant in gongura. It is a healthy source of protein, fibre, and carbs. Vitamins like vitamin A, vitamin B1, vitamin B2, vitamin B9, and vitamin C are all abundant in it. For a delectable weekend meal, serve Gongura Chicken with Ghee Rice, Tomato Onion Cucumber Raita, and Semiya Payasam. Continue reading this article below to learn the guide from

How To Make Gongura Chicken At Home? Step-by-step Guide

1. Ingredients:

Gongura Chicken

  • Chicken, 500 grammes
  • 2 finely chopped onions
  • 1 tomato, chopped finely
  • Sliced ginger, 1 inch in diameter, and four green peppers
  • 6 garlic cloves, chopped finely
  • 1/8 teaspoon of Haldi turmeric powder
  • Garam masala powder, 1 teaspoon
  • Salt, to taste, 2 tablespoons sesame (gingelly) oil
  • being roasted
  • Methi (fenugreek) seeds, one-fourth of a teaspoon
  • Coriander (Dhania) Seeds, 1 tbsp
  • Four dried red peppers
  • For Gongura Masala, use 1 teaspoon of fennel seeds (Saunf).
  • Sesame (Gingelly) Oil, 1 teaspoon
  • 4 garlic cloves
  • 2 cups selected and chopped sorrel leaves (gongura) Salt, to taste

Recipe for Andhra Style Gongura Chicken Curry: How to Make Gongura Chicken

Gongura Chicken

Step 1: The ingredients must first be prepared and set aside before beginning to make the Gongura Chicken Curry Recipe.

Step 2: Dry-roast the methi, coriander, fennel, and red chilli seeds in a small pan for 3 to 4 minutes on medium heat, or until you hear the seeds crackling.

Step 3: Once finished, remove it from the fire, let it cool slightly, and then combine it into a fine powder.

Step 4: Over medium heat, add the chopped onions, ginger, garlic, and green chilies to the oil in the pressure cooker. Sauté until the onions are soft and lightly browned.

Step 5: Sauté the tomatoes after being added until they are mushy and tender. Add the chicken, garam masala, and turmeric powder after finishing. Turn off the heat after three to four whistles of pressure cooking the chicken with 1/4 cup of water.

Step 6: Once finished, permit a natural pressure release.

Gongura Chicken

Step 7: Pick the gongura leaves carefully to ensure there are no stems present. The gongura leaves should be washed, cut, and set aside.

Step 8: Chop the gongura leaves, add a little salt, and the ground masala to another skillet with little oil and garlic. The gongura leaves will begin to wilt quickly. The gongura should be sautéed in the masala for 3 to 4 minutes, or until it resembles a mushy mixture.

Step 9: Once finished, stir the cooked chicken curry into the Gongura masala, simmer for an additional two minutes over high heat, and then turn off the heat.

Step 10: Verify the salt and spices, then taste and adjust as necessary. Place the hot Gongura Chicken Curry in a serving bowl.


Gongura Chicken Curry is a delectable Andhra-style dish that combines the fiery, sour, and aromatic flavors of Andhra cuisine. The tanginess and sourness of the gongura leaves add a unique and exquisite flavor to the chicken curry. Gongura, also known as sorrel leaves, is not only delicious but also packed with essential nutrients such as iron, vitamins, folic acid, and antioxidants. With its easy-to-find ingredients and simple preparation steps, this flavorful chicken curry can be made in just 30 minutes. Whether served for lunch or dinner with hot, steamed rice, papad, and pachadi, Gongura Chicken Curry is sure to be a crowd-pleasing dish that satisfies both the taste buds and nutritional needs.

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