Gongura Chicken

A spicy chicken curry with the distinctive taste of its main ingredient gongura or sorrel leave.

Ingredients:

1/2 kg chicken, cleaned and cut into pieces

1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura chicken:

• Boil the chiken and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Boil till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Boil till the oil is separated from the mixture.
• Now add the chicken pieces and boil for five minutes so that they et well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice. 

  
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