Gongura chicken

Gongura chicken is a delicacy in Kenya. It is a delicacy that is sold in the streets of Mombasa, and is said to be glutinous in texture and sweet in taste. However, the process of making it is not simple. First, tendons are removed from a chicken’s leg; then, it’s boiled until it is tender before being cooked in a serving dish.

Gongura chicken is a dish that I’ve been wanting to try for quite a while. Gongura chicken is a Mexican dish, and it traditionally consists of chicken that’s been marinated in a spicy and acidic sauce, and then shredded and grilled. The sauce can be made by using either fresh tomatoes or canned tomatoes, depending on the dish you’re making.

Gongura chicken is an old-fashioned dish from the Meghalaya hills of India, a popular cuisine that has been around since the 17th century. The dish is made from chicken thighs marinated in a special spice paste, then cooked in a clay pot. The name comes from the sound the pot makes when it is swung over a fire, the gongura.

Andhra cuisine’s gongura with chicken is a popular and genuine dish. Gongura is known in English as sorrel leaves, in Hindi as khatti bhaji or ambadi ki bhaji, and in Tamil as pulicha keerai. It has a unique flavor and a sour aftertaste. Any curry made using Gongura leaves has a sour flavor. Sorrel leaves come in two varieties: red stem sorrel leaves and green stem sorrel leaves. There isn’t much of a distinction between them. The red one will be sourer than the green one since its stem is crimson. There is no replacement for this, however in Telugu/Tamil, you may use chukka keerai. It’s sour as well, but has a distinct flavor.

Gongura dal or Gongura pachadi (chutney) are popular vegetarian meals, while Gongura mutton, Gongura chicken, and Gongura prawns are popular non-vegetarian dishes, but other than these, there is a very famous dish in Gongura that we offer at home called khatti bhaji aur boti ka saalan (gongura with intestine of goat). It is very popular in our households and among our relatives in Andhra Pradesh (places like guntakal, anantapur and other places). Every home in Andhra Pradesh has its unique recipe; I’ve made gongura chicken curry to my liking, which may be eaten with roti (chapathi), plain rice, pulav rice, or as a side dish for biryani.

Gongura chicken curry is a sour and spicy dish that pairs nicely with hot rice. In gongura chicken curry, the gongura and chicken curry are cooked separately and then mixed at the end, which is how it’s done most of the time. But, on occasion, I temper to give it that restaurant flavor, using a lot of oil, garlic, and dried chilies. When you mix the tempering with gongura chicken curry, you get a whole new taste, fragrance, and flavor.

Time to prepare: 15 minutes

Time to cook: 45 minutes

Andhra Pradesh, India’s cuisine

Serves: 2

spiciness: a combination of hot and sour



This dish has four stages.

1. Prepare a chicken curry

2. preparing gongura leaves for cooking

3. Combine the chicken curry and gongura leaves in a mixing bowl.

4. Tempering/tadka

Chicken curry in the oven

    • To begin, cut the onion and tomatoes and set them aside.
    • In a vessel, combine all of the ingredients for the chicken curry, along with the oil.
    • As needed for the curry to cook, add 1 cup water. Cook for 15 minutes on medium heat with the lid closed, stirring once in a while, and then simmering for 10 minutes. Turn off the light.
    • It’s important that the chicken curry isn’t too watery or too dry.

preparing gongura leaves for cooking

    • Gongura leaves should be plucked off the stalks. The weight after plucking was 220 gms. It should be washed, cleaned, and set away. Drain the water thoroughly after washing the gongura leaves twice or three times to eliminate the dirt and soil.
    • In a pressure cooker, combine all of the ingredients for preparing gongura with 1/2 cup water and cook for 4 to 5 whistles on medium heat with the lid closed. Turn off the light.
    • When the pressure is released, open the lid; if the liquid is still present and the gongura leaves have not blended well with the onion and tomatoes, cook for another 10 minutes until the tomatoes and onion are softened and the liquid has evaporated, leaving only a small amount of liquid to blend with the gongura leaves. Turn off the light.
    • If using a vessel, prepare it like a chicken curry by adding all of the ingredients, including the water, and cooking for 15 to 20 minutes, or until all of the liquid has been absorbed, the onion and tomatoes have softened, and the gongura leaves have been well cooked.
    • The amount of gongura leaves has decreased, as can be seen (shrink).
    • Take a large spoon or the wooden masher (dal ghotni) that I use for pounding dal and mix the cooked leaves with the remaining ingredients, adding salt as needed, until everything is thoroughly combined. Keep it on hand.

In a mixing bowl, combine the chicken curry and gongura leaves.

    • In a large mixing bowl, combine the gongura curry and the chicken curry.
    • Add 1/2 cup water, stir well, and cook, covered, for 5 minutes on medium heat and 10 to 12 minutes on low heat, or until the gongura and chicken curry are thoroughly mixed.
    • In the meanwhile, keep an eye on the curry.
    • If you wish, you may skip the tempering and serve the gongura chicken now.
    • If you want to perform the tempering the way it’s done in restaurants, apply the tempering after 5 minutes of medium cooking.


  • Heat the oil in a small kadai or other pot, then add the mustard and cumin seeds and let them sputter for a few seconds.
  • Stir in dry chilies, garlic cloves with skins smashed, green chilies slit, and curry leaves for 30 seconds to 1 minute, or until garlic cloves become golden.
  • Add the tempering to the curry, stir well, and cook for 10 minutes on a low heat with the lid closed.
  • Gongura chicken may be served with simple rice and a few drops of ghee, roti, or any pulav dish.


  • Using additional gongura leaves or increasing the amount of meat results in a meal with a distinct texture and color, as seen in the photos.
  • If you prefer a darker and greener gongura chicken curry, make a dry chicken curry with the same ingredients and add it to the gongura mixture.
  • You may use whatever meat you like and cook it in a curry style to your liking, then mix it all together.
  • You may adjust the spiciness by increasing or decreasing the green chilies.
  • You may add a tiny tomato if your gongura leaves are extremely sour.
  • If desired, tiny 2 to 3 brinjals may be added while boiling the gongura leaves; if using a cooker, simmer for 3 whistles or until the brinjal is done. It will lessen the sourness while also providing a distinct flavor.
  • When the sorrel leaves are cooked, they become extremely mushy and the amount decreases dramatically.
  • If there is extra liquid in the gongura or the curry, simmer for a little longer until you get the desired consistency.
  • If you don’t have a pressure cooker, you may cook in any regular pot.


Gongura chicken is a dish of Korean cuisine made of chicken breasts that are grilled with nori flakes and pine nuts, then drizzled with Worcestershire sauce. It kind of looks like it has a more “pickled” appearance, but it is actually a really flavorful dish.. Read more about gongura chicken maduva vidhana and let us know what you think.

Frequently Asked Questions

Is Gongura chicken good for health?

Gongura chicken is a type of chicken that has been raised in the Gongura region of Ethiopia. It is considered to be one of the healthiest types of poultry because it contains high levels of protein and low levels of fat.

What is Gongura biryani?

Gongura biryani is a dish that originated from the Indian state of Kerala. It is made with rice, coconut milk, and spices like cardamom, cloves, cinnamon, cumin, coriander, fennel seeds, and nutmeg.

What does Gongura taste like?

Gongura is a type of fruit that tastes like a mix between grape and watermelon.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.