Non-veg recipe · lunch, dinner
Gongura Chicken
கோங்குரா சிக்கன் (gongura chicken)
Serves 3 · 50 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 100
Skin-on chicken braised with tangy gongura (sorrel) leaves, onion and spices, finished with ghee.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. Some ingredients here (such as game, organ meats or seafood not in the Indian food tables) use approximate USDA reference values.
Ingredients
- 500 g chicken, with skin (சிக்கன் (தோலுடன்))
- half bunch gongura (sorrel) leaves (கோங்குரா கீரை இலைகள் (புளிச்ச கீரை))
- 1 large onion, chopped (பெரிய வெங்காயம்)
- half tbsp turmeric powder (மஞ்சள் தூள்)
- 2 tbsp red chilli powder (மிளகாய் தூள்)
- 2 tbsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
- to taste rock salt (இந்துப்பு)
- 2 tbsp coconut oil (தேங்காய் எண்ணெய்)
- 1 tbsp ghee (நெய்)
- 1-inch, 3, 3, 1, 1 sprig cinnamon, cloves, cardamom, bay leaf, curry leaves (tempering) (பட்டை, கிராம்பு, ஏலக்காய், பிரியாணி இலை, கறிவேப்பிலை)
- 1 green chilli (tempering) (பச்சை மிளகாய்)
Method
- Heat the coconut oil and add the tempering spices, curry leaves and green chilli.
- Add the onion and saute.
- Add ginger-garlic paste, gongura leaves and the chicken and stir-fry for two minutes.
- Add turmeric, chilli powder, salt and a little water, cover and cook for about 30 minutes.
- Uncover, stir in the ghee and toss briefly before serving.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 100. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 100.