Gongura Chicken Curry with Fried Chicken Leg Pieces – Andhra Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6: Serve

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

• The Gongura Chicken Curry can be stored for up to a week at room temperature if cooked with sufficient oil and allowed to cool completely before storing in an airtight container.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• For a smoother curry, you can mash the cooked gongura leaves, tomatoes, and green chilies before adding water.

• For a vegetarian option, replace chicken with paneer or mixed vegetables.

• Add a touch of coconut milk for a richer, creamier texture.