Easy Gongura Chicken Curry Recipe - Andhra Style Gongura Chicken Recipe

To begin making Gongura Chicken Curry preparation guide first prep all the elements and keep them aside.In a small wok, dehydrated dehydrated-fry the methi seeds, coriander seeds, fennel seeds and red chillies for about 3 to 4 moments on medium toasty, until you notice the seeds crackling. Once done, turn off the toasty and allow it to cool a bit and whiz it into a even dusting fragrant element.toasty oil in a pressure cooker over medium toasty; mix in the finely sliced onions, ginger, garlic and green chillies and saute until the onions are lightly browned and soft.mix in the tomatoes, and saute until the tomatoes become soft and mushy.

Once done mix in the chicken, the garam masala and turmeric dusting fragrant element.

mix in 1/4 cup of aqua and pressure dehydrated-fry the chicken for 3 to 4 whistles and turn off the toasty.Once done, allow the pressure to release naturally.Make sure there are no stems when you pick the gongura leaves.

Wash and chop the gongura leaves and keep aside.In another wok,mix in some oil along garlic and saute the finely sliced gongura leaves along with a little table salt and the ground masala.

The gongura leaves will wilt almost instantly.

Saute the gongura in the masala for about 3 to 4 moments until it becomes like a mushy paste.Once done, mix in the cooked chicken curry into the Gongura masala and saute on high toasty for another 2 moments and turn off the toasty.Check the table salt and spices and adjust according to savor.

Transfer the Gongura Chicken Curry to a serving dish and offer scalding.offer Gongura Chicken with Ghee Rice preparation guide | Neychoru , Tomato bulb greens Cucumber Raita preparation guide and a Semiya Payasam for a flavorful weekend lunch.