Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry

Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry

Recipe Details

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Ingredients

For Initial Chicken Cooking

• Chicken – 2 lbs, cut into pieces
• Turmeric powder – 1/2 tsp
• Salt – 1/2 tsp
• Water – 1/2 cup, for cooking the chicken

For the Gongura Paste

• Gongura / Sorrel leaves / Pulicha Keerai – 20 leaves
• Water – 2 cups

For the Chicken Masala

• Onion – 1, finely chopped
• Ginger paste – 1 tsp
• Green chilies – 2, chopped or slit
• Red chili powder – to taste
• Oil – 1 tbsp, for sautéing
• Salt – additional, if needed

For Tempering

• Oil – 1 tsp
• Cumin seeds – 1 tsp
• Dried red chilies – 8, or to taste
• Curry leaves – 2 sprigs
• Garlic – 10 cloves, finely chopped
• Black pepper powder – 1/2 tsp

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Preparation

1. Separate the gongura leaves from the tougher stems and rinse them well.
2. Add the leaves and 2 cups water to a pan and cook for about 5 minutes, or until completely wilted.
3. Drain the leaves well and allow them to cool slightly.
4. Grind the cooked gongura leaves into a smooth paste and keep aside.
5. Finely chop the onion and garlic.
6. Cut the chicken into pieces, clean as needed, and pat dry.

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Cooking Instructions

Cook the Chicken

1. Add the chicken to a pan with the turmeric powder, 1/2 teaspoon salt, and enough water to cook it.
2. Cook for about 10 minutes, or until the chicken is partially cooked.
3. Keep the chicken along with any remaining cooking liquid. Do not discard it.

Prepare the Gongura Chicken

1. Heat a small amount of oil in a wide non-stick or heavy-bottomed pan.
2. Add the finely chopped onion and a little salt.
3. Sauté until the onion becomes soft and lightly golden.
4. Add the ginger paste and fry until the raw aroma disappears.
5. Add the green chilies and red chili powder and fry briefly.
6. Add the ground gongura paste and cook for about 2 minutes.
7. Add the partially cooked chicken along with its remaining cooking liquid.
8. Mix well and continue cooking over medium heat until the chicken is fully cooked and tender.
9. Continue cooking uncovered until most of the moisture evaporates and the masala coats the chicken, giving it a dry-fry consistency.
10. Taste and add additional salt only if needed.

Prepare the Tempering

1. Heat 1 teaspoon oil in a small pan.
2. Add the cumin seeds and fry briefly.
3. Add the finely chopped garlic, dried red chilies, curry leaves, and black pepper powder.
4. Fry until the garlic is cooked and lightly golden, taking care not to burn it.
5. Pour this tempering over the cooked Gongura Chicken.
6. Mix well and cook for another minute before removing from the heat.

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Tips

Gongura Flavor: Sorrel leaves are naturally sour, so their tanginess is an important part of this dish. Taste before making any additional adjustments to the seasoning.

Cook Until Dry: For a proper dry Gongura Chicken Fry, allow most of the chicken cooking liquid to evaporate so the gongura masala clings to the chicken.

Spice Level: The original recipe uses 8 dried red chilies, 2 green chilies, and additional red chili powder. Reduce any of these according to your preferred heat level.

Garlic Tempering: The final garlic, cumin, curry leaf, and chili tempering gives the dish an extra layer of aroma and flavor.

Chicken: Cook until the chicken is fully cooked and tender before reducing the gravy to a dry consistency.

Serving Suggestion

Serve Dry Gongura Chicken Fry hot with steamed white rice. It can also be served with rasam rice, curd rice, chapati, or roti.