Gongura Chicken

Method

1. 1

   Marinate chicken: Cut 750g chicken into pieces. Mix with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.

2. 2

   Prepare gongura paste: Wash a large bunch of gongura (sorrel) leaves. Sauté in 1 tbsp oil on medium heat 5-6 minutes until completely wilted. Blend with 3 green chillies to a coarse paste.

3. 3

   Fry shallots: Heat 3 tbsp oil. Add 1.5 cups sliced shallots and fry on medium heat 10-12 minutes until golden.

4. 4

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste then 2 chopped tomatoes. Cook 6 minutes.

5. 5

   Add spice powders: Add 1.5 tsp coriander powder and 1 tsp red chilli powder. Fry 2 minutes.

6. 6

   Add marinated chicken: Add chicken pieces. Toss and fry on high heat 8 minutes until sealed.

7. 7

   Add water: Add 1 cup warm water. Cover and cook on medium heat 15-20 minutes until chicken is cooked.

8. 8

   Add gongura paste: Add the cooked gongura paste to the chicken. Stir well and cook 8-10 minutes until the paste blends into the gravy.

9. 9

   Check consistency: The curry should be thick with a dark greenish-brown colour from the sorrel leaves.

10. 10

    Serve: Adjust salt. Gongura chicken has a distinctive tangy-sour flavour. Serve with steamed rice or roti.