Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Initial Chicken Cooking:
  • Chicken - 2 lbs
  • Turmeric - ½ tsp
  • Salt - ½ tsp
To Prepare Sorrel Leaves Paste :
  • Gongura / Sorrel leaves / Pulicha Keerai - 20 leaves
  • Water - 2 cups
  • Step 3 Cooking :
  • Onion - 1 no
  • Ginger paste - 1 tsp
  • Green Chili - 2
  • Chili Powder - as per taste
Seasoning :
  • Oil - 1 tsp
  • Cumin - 1 tsp
  • Red Chili - 8
  • Curry Leaves - 2 strands
  • Garlic - 10 nos. ( Chopped in to very small pieces)
  • Pepper powder - ½ tsp
Instructions
PREP:
  1. Separate the sorrel leaves from steam. Cook them for 5 min in a pan with some water. Filter the water and grind the sorrel leaves into a fine paste. Finely chop the onion and garlic.
COOKING:
  1. In an another vessel cook Chicken, turmeric powder and salt for about 10 min separately using the ingredients in the section "Initial Chicken Cooking".
  2. In a nonstick pan heat oil. When hot add onion, little salt. Fry the onions till they turn golden brown. Add ginger paste and fry till the raw smell leaves. Add green chili and red chili powder and fry for a min. Add sorrel leaves paste and cook for 2 min. Add the chicken and the water along with it. Cook this till the oil separates and the chicken is cooked well.
  3. In an another small pan pour some oil, add finely chopped garlic, curry leaves, red chili,pepper powder and fry till the garlic is cooked. Add this to the cooked chicken. If required add salt.
Recipe by Sashi Recipes at https://www.sashirecipes.com/gongura-chicken-frypulicha-keerai-chicken-fry.html