Gongura chicken fry is a simple recipe made using chicken and red sorrel leaves known as gongura in telugu. Unlike the gongura chicken curry, this is a dry chicken recipe that can be prepared quickly. It pairs wonderfully well with plain steamed rice and a bowl of rasam.
Gongura chicken fry tastes slight hot, spicy and tangy. Some variety of gongura is very sour, so adjust the quantity of leaves to be used.
More Andhra chicken recipes on the blog
Andhra chicken curry
kodi kura iguru
Andhra chicken fry
Andhra chilli chicken
Guntur chicken vepudu
Related Recipes
Recipe of gongura chicken fry below
Gongura chicken fry
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 sprigs curry leaves
- ¼ tsp garam masala (adjust as needed)
- 1 pinch cumin
- 1 cup gongura leaves
- 2 to 3 green chilies
- 1 tsp oil
- 2 tbsp ghee for frying chicken
Marination
- 300 gram chicken
- 1 onion , medium sized . coarsely ground
- ½ tbsp lemon juice
- 1 tsp ghee
- ¼ tsp red chili powder
- ¼ tsp coriander powder or garam masala powder
- 1 tsp ginger garlic paste
Instructions
preparation
- Marinate the chicken with the marination ingredients and set aside for 10 mins
- Heat a pan with 1 tsp oil, sauté gongura leaves well till they wilt off fully. set aside to cool.
- Once cool, add green chilies and grind coarsely
- Cook the chicken till tender. if needed add few tsp. of water. But at the end no water should be left. if left, evaporate
Making gongura chicken fry
- Heat a pan with ghee, add curry leaves and cumin, sauté till they crackle
- Add chicken, garam masala and fry till almost dry.
- Add gongura paste and fry till no moisture is left in the leaves and gongura must cling on to the chicken.
- Serve gongura chicken fry with plain rice and rasam.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Are there any substitutes that can be used if gongura is not available?
Hi Avishek
Curry leaves work well here. You have to dry roast the curry leaves on a pan or in oven until crisp. Blend to fine powder & use. You will need at least 2 cups of curry leaves otherwise it is hard to powder them.
exellant
Thanks
Namaste Swati garu,
I’m a bachelor , started cooking recently.I follow your blog and they work like magic.
My friends do appreciate my dishes. All because of you.
You are a savior of bachelors.
Namaste Karthik Garu
Very Happy to know the recipes are helpful.
Thanks a lot for the feedback.
Have a nice week ahead.
🙂
Looks awesome! Can you please tell me how much gongura I should use for this recipe
if I have gongura in paste form?
Perhaps in tablespoons cups something
Thank you soooo much!
Hi Supri,
using too much gongura can make the chicken sour. If the paste has no other additives like citric acid, for half a kg chicken, 2 tbps.of the paste could be fine. however you will have to experiment to know that correctly. Just keep ready a few tsps of cashew powder or grated coconut, in case it becomes too sour add it at the end and fry.Hope this helps. Would appreciate if you can share with us how it turned out. 🙂
Looks very inviting and delectable
Looks delicious..
This Gongura chicken looks amazingly delicious Swasthi..The color talks !
wow,spicy and tangy dish,love to have the plate