Step-by-Step Instructions

1. 1.Prepare Ingredients

   Clean and cut 1 kg chicken into pieces, separating 3 leg pieces for frying. Wash gongura leaves, tomatoes, green chilies, coriander, and curry leaves. Chop onions and tomatoes, and slit green chilies. Prepare ginger-garlic paste. Cook basmati rice according to package instructions, adding salt to taste.

2. 2.Start Gongura Chicken Curry

   Heat 150ml oil in a large pan. Add 2 tbsp ginger-garlic paste and sauté until fragrant. Add chicken pieces (excluding leg pieces) and mix well.

3. 3.Add Spices and Vegetables to Curry

   Add 3 tsp salt and 1 tsp turmeric powder to the chicken, mix well. Add 1 tbsp homemade cumin-fenugreek powder and mix. Incorporate chopped onions (150-200g) and mix. Add chopped tomatoes (500g) and mix. Stir in 150g slit green chilies. Add 3 tbsp chili powder, 1/2 tsp garam masala, a handful of curry leaves, and a large bunch of chopped coriander leaves. Mix thoroughly. Add 2 tbsp homemade coriander powder (rough grind) and mix well.

4. 4.Simmer Curry with Gongura

   Cover the pan and let the chicken and vegetables simmer on medium heat until the chicken is partially cooked and vegetables soften. Add the gongura leaves to the pan. Cover again and let the leaves wilt down. Once wilted, mix the gongura leaves thoroughly with the chicken and spices.

5. 5.Finish Curry and Fry Chicken

   Add 1 liter of water to the curry, mix well, and taste to adjust salt. Cover and simmer on low heat for 15 minutes until the chicken is tender and flavors are well combined. Meanwhile, in a separate pan, heat 50ml oil. Place the 3 chicken leg pieces (marinated with 1/2 tsp turmeric and 1/2 tsp salt) in the hot oil. Add 1 tbsp chili powder and 1/2 tsp salt to the frying chicken, mix, and fry until golden brown and cooked through. Cover the pan while frying to ensure even cooking.

6. 6.Serve

   Once the curry is done and the chicken leg pieces are fried, serve hot with Basmati rice.