Preparation:

• Clean and rinse the leaves of sorrel plant. We do not need the small branches/stems but only 2 cups of gongura leaves.
• Wash 1kg chicken pieces and pat them dry. Use chicken curry cut pieces preferably with bones.
• Chop a cup of onions and prepare ginger garlic paste.
• Soak 10 cashews in warm water for 10mins.
• Marinade the chicken with 1/2 tsp of turmeric powder and 1/2 tsp of salt and keep aside for 30mins.

Gongura chicken gravy recipe:

Saute and grind:

• In a flat pan, heat a tsp of oil. Add 2 green chillies and 2 cups of clean gongura leaves.
• Saute the leaves slightly for a few mins without over browning them.
• Let the leaves cool down for a while and add the soaked cashews to them. Grind these into a smooth paste. Set aside.

Gongura chicken curry:

• Heat 2tbsp of oil in another large pan and fry 1 bayleaf and a cinnamon stick with a 1/2 tsp of cumin seeds.
• Add the onions and 4 dry red chillies and saute well until onions turn golden brown color.
• Next add a tbsp of ginger garlic paste and saute well for a minute to remove the raw smell.
• Add tomatoes and cook until soft. Put 3/4 tsp chili powder and 3/4 tsp of coriander powder.
• Now add the marinated chicken and mix well, cover with a lid and let the chicken cook on its own juice for 5mins.
• Open the lid, add a cup of water to cook the bones, cover and cook for 10mins.
• Add the gongura chili paste with required salt when chicken is 3/4th cooked and mix well.
• Cover and let the gongura kodi kura simmer for 5 more minutes.
• Switch off and serve the gongura chicken gravy with hot rice.