Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. This is an authentic spicy Andhra Gongura Chicken Recipe.

Gongura Chicken Gravy / Pulichakeerai Chicken Gravy

Gongura Chicken Gravy / Pulichakeerai Chicken Gravy
Prep time
Cook time
Total time
Recipe type: Gravy
Serves: 2
  • Chicken : 1 lbs
  • Gongura/Sorrel Leaves/PulichaKeerai : 2 cups
  • Onion : 2 nos
  • Green Chili : 4 or as per ur taste
  • Coriander Powder : 1 tbsp
  • Oil : 3 tbsp
  • Water : 2 cups
  • Cumin : 1 tsp
  • Curry Leaves : 2 strands
  • Red Chili : 4 nos
To marinate Chicken:
  • Curd : 1 cup
  • Ginger Garlic paste : 1½ tbsp
  • Turmeric Powder : ¼ tsp
  • Salt : 1 tsp
  • Red Chili Powder : 1 tbsp
  • Lemon Juice : 2 tsp
To grind:
  • Cinnamon : 5 nos ( 1 inch Sticks)
  • Cloves : 6 nos
  • Cardamom : 8 nos
  1. Cut Chicken into small pieces and mix with the ingredients given to marinate. Refrigerate marinate the chicken for 2 or more hrs or overnight. This gives a nice flavor to the chicken when cooked.
  2. Separate the sorrel leaves from steam. In a pan pour some water and add sorrel leaves and cook for 5 min. Filter the water and grind the sorrel leaves into fine paste.
  1. In a pan add oil, fry onion, green chili till the onion is translucent. Add the ground powder of cinnamon, cloves and cardamom.Add ground gongura leaves paste and cook for 2 min.
  2. Add the marinated chicken, coriander powder and required salt. Take care while adding salt, as salt is added while marination. Add water and cook till the chicken is cooked and the oil separates from the gravy.
To temper:
  1. In an another pan add oil, cumin seeds, red chili, curry leaves and fry for a minute.Add this to the cooked gongura chicken. This step is optional, as these ingredients can be added in the initial stage also. But this gives a nice smell to the gravy.
Serve with White Rice, Chapathi. This is similar to the dry Gongura chicken with some variations.