Gongura Chicken

Ingredients

• - 500g chicken in sorrel leaves
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Fry shallots: Heat 3 tbsp oil. Add 1.5 cups sliced shallots and fry on medium heat 10-12 minutes until golden.
4. Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste then 2 chopped tomatoes. Cook 6 minutes.
5. Add spice powders: Add 1.5 tsp coriander powder and 1 tsp red chilli powder. Fry 2 minutes.
6. Add marinated chicken: Add chicken pieces. Toss and fry on high heat 8 minutes until sealed.
7. Add water: Add 1 cup warm water. Cover and cook on medium heat 15-20 minutes until chicken is cooked.
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. Check consistency: The curry should be thick with a dark greenish-brown colour from the sorrel leaves.
10. Serve: Adjust salt. Gongura chicken has a distinctive tangy-sour flavour. Serve with steamed rice or roti.