Gongura Chicken Gravy / Pulichakeerai Chicken Gravy

Gongura Chicken Gravy / Pulicha Keerai Chicken Gravy

Recipe Details

Allow an additional 2 hours or overnight for marinating the chicken.

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Ingredients

Main Ingredients

• Chicken – 1 lb, cut into small pieces
• Gongura / Sorrel leaves / Pulicha Keerai – 2 cups
• Onions – 2, chopped
• Green chilies – 4, or to taste
• Coriander powder – 1 tbsp
• Oil – 3 tbsp, divided
• Water – 2 cups, for the gravy
• Water – as needed, for cooking the gongura leaves

To Marinate the Chicken

• Curd / Yogurt – 1 cup
• Ginger-garlic paste – 1 1/2 tbsp
• Turmeric powder – 1/4 tsp
• Salt – 1 tsp
• Red chili powder – 1 tbsp
• Lemon juice – 2 tsp

To Grind

• Cinnamon – 5 one-inch pieces
• Cloves – 6
• Cardamom – 8

For Optional Tempering

• Cumin seeds – 1 tsp
• Dried red chilies – 4
• Curry leaves – 2 sprigs

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Preparation

1. Cut the chicken into small pieces, clean as needed, and pat dry.
2. Combine the chicken with curd, ginger-garlic paste, turmeric powder, salt, red chili powder, and lemon juice.
3. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Separate the gongura leaves from the tougher stems and rinse well.
5. Add the leaves to a pan with a little water and cook for about 5 minutes, or until completely wilted and tender.
6. Drain well and allow the leaves to cool slightly.
7. Grind the cooked gongura leaves into a smooth paste and keep aside.
8. Grind the cinnamon, cloves, and cardamom into a fine spice powder.
9. Chop the onions and slit or chop the green chilies.

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Cooking Instructions

1. Heat most of the measured oil in a wide pan over medium heat, reserving a little if you plan to make the optional tempering.
2. Add the chopped onions and green chilies.
3. Sauté until the onions become soft and translucent.
4. Add the freshly ground cinnamon, clove, and cardamom powder and fry briefly until aromatic.
5. Add the ground gongura paste and cook for about 2 minutes.
6. Add the marinated chicken and coriander powder.
7. Mix well and add additional salt only if needed, keeping in mind that the chicken marinade already contains salt.
8. Pour in 2 cups water and mix well.
9. Bring the gravy to a gentle boil, then cook over medium heat until the chicken is fully cooked and tender and the gravy has reduced to your preferred consistency.
10. Stir occasionally to prevent the masala from sticking to the bottom.
11. When the chicken is cooked and the gravy looks rich and well blended, taste and adjust the seasoning if needed.

Optional Tempering

1. Heat the reserved oil in a small pan.
2. Add the cumin seeds, dried red chilies, and curry leaves.
3. Fry briefly until aromatic.
4. Pour the tempering over the finished Gongura Chicken Gravy and mix gently.

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Tips

Marination: Marinating the chicken for at least 2 hours helps the yogurt, ginger-garlic paste, and spices flavor the meat throughout.

Gongura: Sorrel leaves are naturally sour, so taste the gravy before adding any extra acidic ingredients or adjusting the seasoning.

Spice Level: This recipe uses green chilies, dried red chilies, and red chili powder, so it can be quite spicy. Reduce the chilies according to your preference.

Optional Tempering: The cumin, dried red chili, and curry leaf tempering can be added at the end for an extra burst of aroma, or those flavors can be incorporated earlier in the cooking process.

Gravy Consistency: Simmer uncovered for a thicker Gongura Chicken, or add a little hot water if you prefer a looser gravy for rice.

Serving Suggestion

Serve Gongura Chicken Gravy hot with steamed white rice, chapati, roti, dosa, or other South Indian breads.