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Friday, 20 January 2012

how to prepare gongura chicken

gongura chicken

 chicken, cleaned and cut into pieces  1/2 kg 
turmeric powder   1/2 tsp  
Salt to taste
ginger garlic chopped
cooking oil   3 tblsp
cloves (laung)  
green cardamoms (hari ilaichi)  
 bay leaves   2
 large cinnamon stick   1
 gongura leaves   200 g
large onion thinly chopped   
 stem large curry leaves  1

  • Boil the chiken and ginger garlic with some salt in a pressure cooker.
  • Fish out the ginger garlic and make a paste of it and keep aside.
  • Now in a pan heat oil and add all the whole spices.
  • Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
  • Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
  • Sauté till the oil is separated from the mixture.
  • Now add the chicken pieces and sauté for five minutes so that they et well wrapped with the spices paste.
  • Then add water for curry and boil till it thickens
  • Garnish with fresh coriander or mint leaves and serve with rice.

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