Gongura Chicken Curry

Ingredients:

• 500g chicken, cut into pieces
• 2 cups gongura leaves (sorrel leaves), washed and chopped
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A few curry leaves
• Water as needed

Instructions:

1. Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they turn soft and oil starts separating from the masala.
5. Now, add red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
6. Add chopped gongura leaves and cook until they wilt down and become soft.
7. Add the chicken pieces and mix well with the masala. Cook for about 5 minutes on medium heat.
8. Add water as needed to adjust the consistency of the curry. Cover and cook on medium-low heat until the chicken is cooked through and tender.
9. Garnish with fresh coriander leaves and serve hot with rice or roti.