Chicken cooked with gongura (red sorrel leaves) which give the curry a sharp, tangy, distinct sourness found only in Telugu cooking. The most well-known sour chicken preparation of Telangana and Andhra Pradesh.
Ingredients
500 g chicken — cut into medium pieces, bone-in preferred
200 g fresh gongura leaves (red sorrel — available at Indian grocery stores; substitute with a mix of spinach and tamarind if unavailable)
3 tbsp oil
1 tsp mustard seeds
10 curry leaves
2 dried red chilli
2 large onions — finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp garam masala
salt to taste
1/2 cup water
Method
Prepare the gongura leaves: Wash the gongura (sorrel) leaves thoroughly. Remove the tough stems — use only the leaves and tender stalks. Gongura leaves are naturally sour — this sourness is the defining flavour of the dish. If using the substitution (spinach + tamarind), use 150g spinach and 1 tsp tamarind paste dissolved in 2 tbsp water.
Cook the gongura leaves: Place the cleaned gongura leaves in a pot with 1/4 cup water. Cook on medium heat for 5 minutes until wilted and soft. Blend coarsely — not fully smooth. The coarsely blended gongura will have a striking red-green colour. Keep aside.
Heat oil and temper: Heat 3 tbsp oil in a heavy pot on medium. Add mustard seeds — wait for them to pop. Add curry leaves and dried red chilli. Stir 15 seconds.
Cook the onions until deep golden: Add finely chopped onions. Cook on medium heat stirring every 3 minutes for 12 minutes until deep golden-brown. The onion colour is important for the base of this curry.
Add ginger and garlic: Add ginger paste and garlic paste. Stir continuously for 2 minutes.
Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.
Add and seal the chicken: Add the chicken pieces. Increase to medium-high heat. Cook stirring and turning for 5 minutes to seal all sides.
Add water and cook covered: Add 1/2 cup water and salt. Stir once. Cover and cook on medium-low for 20 minutes until the chicken is nearly fully cooked.
Add the gongura paste: Open the lid. Add the blended gongura leaf paste to the chicken. Stir well to combine. The curry will turn a striking reddish-green colour and the sour smell of the gongura will fill the kitchen.
Cook together and finish: Cook uncovered on medium heat for 8 minutes stirring occasionally until the gongura is fully incorporated and the curry thickens. Add garam masala. Taste and adjust salt — the gongura provides natural sourness so you may need less salt. Serve with steamed rice.
Note: Gongura (Hibiscus sabdariffa, red sorrel) is the most defining ingredient of Telangana and Andhra Pradesh cuisine. The Telugu-speaking regions of South India are sometimes called Gongura Nadu (land of gongura) because of how central this leaf is to the cooking. Gongura is used in meat dishes, pickles, chutneys and rice preparations. It provides a sharp, fruity sourness unlike tamarind or lemon — more complex and slightly floral. Telangana people have an almost emotional connection to this ingredient.