Gongura Chicken

• Chicken

  curry cut, bone-in

  500 g

• Coriander powder

  6 g

• Cumin seeds

  3 g

• Curry leaves

  3 g

• Dried red chilli

  3 pc

• Garlic

  15 g

• Ginger-garlic paste

  20 g

• Gongura leaves

  150 g

• Green chilli

  slit

  4 pc

• Oil

  45 ml

• Onion

  chopped

  200 g

• Red chili powder

  6 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Wash the gongura leaves, then saute in a little oil until wilted and pulpy; mash and set aside.
2. 2Marinate the chicken with turmeric, chilli powder and salt.
3. 3Heat oil, splutter cumin and curry leaves, then saute chopped onion until golden.
4. 4Add ginger-garlic paste and slit green chillies; cook until fragrant.
5. 5Add the chicken and sear until it browns and releases water.
6. 6Add coriander powder and a little water, cover and cook until the chicken is tender.
7. 7Stir in the mashed gongura and cook until it melds into the masala.
8. 8Cook down to a thick, tangy semi-dry consistency.
9. 9Finish with a tempering of dried red chilli, garlic and curry leaves.