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Spicy Gongura Chicken
Experience the unique flavors of Andhra cuisine with this Spicy Gongura Chicken recipe. This dish marries the warm heat of spices with the tangy undertones of Gongura leaves, bringing you a symphony of flavors that's sure to tantalize your taste buds. Gongura, also known as Roselle, is a type of sour leaf popular in Andhra Pradesh, a southern state in India. Its distinctive sour taste pairs wonderfully with the rich, succulent chicken, creating a dish that's truly unforgettable.
Servings: 4
Ingredients
- Chicken
- 500g, cleaned and cut into pieces
- Gongura leaves
- 2 cups, washed
- Onions
- 2, finely chopped
- Green chillies
- 3, chopped
- Ginger garlic paste
- 1 tablespoon
- Turmeric powder
- 1/2 teaspoon
- Red chilli powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Salt
- to taste
- Oil
- 2 tablespoons
Instructions
- Marinate the chicken with turmeric powder, red chilli powder, coriander powder, salt, and ginger garlic paste. Let it rest for 20 minutes to allow the flavors to seep in.
- Heat oil in a pan over medium heat. Add the finely chopped onions and green chillies, sautéing until the onions turn a golden brown color.
- Introduce the marinated chicken to the pan, cooking on a medium flame until the chicken is fully cooked and tender.
- Meanwhile, in a separate pan, cook the gongura leaves without any water until they wilt completely. Allow the leaves to cool down.
- Blend the cooked gongura leaves into a coarse paste. This will be your tangy Gongura sauce.
- Add the Gongura paste to the cooked chicken, mixing well to ensure each piece of chicken is coated with the sauce. Cook for an additional 10 minutes on low flame.
- Your Spicy Gongura Chicken is ready to serve. Enjoy it hot with rice or roti for a delightful meal.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 40 minutes • Calories: 350 • Fat: 20g • Carbs: 10g • Protein: 30g • Sodium: 700mg • Sugar: 2g
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