Ingredients

• 250 gms chicken
• 1 bowl sorrel leaves or 100 gms gongura (wash gongura and chop)
• for marination:
• 1 tspn lemon juice
• 1 tbspn curd
• 1/2  tspn red chilli powder
• 1/4 tspn haldi
• 2 tspn ginger garlic paste
• salt to taste
• For preparing the curry:
• 1 cup onions chopped
• 2  green chillis
• 2 red chillis
• 1 tspn shahi jeera
• 5 to 6 mashed garlic pods
• 2 tspn khus khus, 1 tspn jeera, 1 tbsp grated coconut ground to fine paste
• 1 tspn garam masala (refer page  Garam Masala Powder for mutton and chicken curries )
• salt to taste
• 2 tbspn oil
• chopped coriander leaves

Method

Wash chicken and take it into a bowl.  Add ginger garlic paste, red chilli powder, lemon juice, curd, haldi and salt to taste.  Mix well and marinate for 15 to 20 mins.  Cook in a pressure cooker for 2 whistles and switch off the flame and allow it to cool. 

Heat oil in a pan and add shahi jeera, garlic pods and red chillies.  Stir fry and add chopped onions and green chillies.  

When the  onions become translucent add  the chopped sorrel leaves/gongura. 

Add salt to taste ( remember you have already added some salt to the chicken)  and cook in a medium flame. 

When the gongura is cooked add the khas khas-coconut paste and cook for few more mins.  Now add the cooked chicken to it. 

 Add a cup of water and the garam masala powder.  Cook until the gravy thickens and switch off the flame.  Take the curry into a serving bowl and garnish with chopped coriander leaves.  Tasty Andhra special Gongura chicken curry is ready.............Serve it with rotis or rice.