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Gongura chicken

Gongura chicken | Gongura kodi kura | Chicken with sorrel leaves

Gongura chicken gravy is one of the popular Andhra chicken recipes made with sour sorrel leaves and bone in tender chicken pieces.
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Gravies, Main Course
Cuisine Andhra, South Indian
Servings 4
Calories 350 kcal


To saute & grind:

  • 1 tsp Oil
  • 2 cups Gongura
  • 2 Green chillies
  • 10 Cashews

To marinate:

  • 1 kg Chicken with bones
  • ½ tsp Turmeric powder
  • ½ tsp Salt
  • To make gravy:
  • 2 tbsp Oil
  • 1 Bayleaf
  • 1 Cinnamon bark
  • ½ tsp Cumin seeds
  • 1 cup Onions
  • 1 tbsp GG paste
  • 1 Tomato
  • ¾ tsp Chilli powder
  • ¾ tsp Coriander powder
  • 1 tsp salt
  • ½ tsp Garam masala



  • 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.



    1) Chicken with bones is the best choice to make gongura kodi kura rather than boneless chicken.
    2) Tomato is optional as Sorrel leaves give more than enough sourness to the gravy.


    Serving: 1cupCalories: 350kcal
    Keyword gongura chicken, gongura kodi kura, gongura recipes
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