Ingredients:

• Chicken – 600 g, cut into bite sized pieces
• Medium Onion – 2, chopped fine
• Green chillies – 10 (4 slit vertically)
• Red Chilli powder – 1.5 tsp
• Cumin powder – 1/2 tsp
• Dhania powder – 1 tsp
• Garlic flakes – 1 tsp
• Haldi – 1/4 tsp
• Tender Gongura leaves, picked and cleaned – 150 g
• Chopped Coriander leaves – 1/2 tbsp
• Oil – 2.5 tbsp
• Salt

Method:

1. Cook gongura (sorrel leaves) along with 6 green chillies, 1/4 tsp of salt and minimum quantity of water for about 5 minutes.
2. Grind the cooked leaves to a fine paste and keep it aside.
3. Heat oil in a vessel and fry onion pieces along with vertically slit green chillies till the onion pieces turn golden brown.
4. Add cumin powder, dhania powder, garlic flakes and haldi and fry for a minute.
5. Add chicken pieces, red chilli powder and required amount of salt. Mix well and cover the vessel.
6. Let it simmer for 6 to 8 minutes or till the chicken pieces become soft. If necessary, sprinkle some water.
7. Add gongura paste, mix well and let it simmer for 1 to 2 minutes or till the oil separates.
8. Sprinkle chopped coriander leaves. Check salt.
9. Serve this curry with plain rice/ puri/ chapatti/ fried rice.

Recipe courtesy of Dr.Umadevi