- Spice levels of this gongura chicken curry is mild - medium spicy.
- Cleaning the chicken is optional, but I do clean it this way. Cut the chicken into small pieces ( 1 inch strip or cube ), add the cut pieces in a bowl, add 3 tablespoons – white distilled vinegar, 3/4 th teaspoon – turmeric powder, 1 teaspoon – salt, 2 tablespoon – plain yogurt, and water to cover the chicken. Mix it well, and let it sit for 10 to 15 minutes. Now drain the water completely, and rinse the chicken again with fresh water one more time, make sure to drain the water completely, and set the chicken pieces aside for marination.
- This is optional - Chicken marination can be done ahead of time and can be refrigerated overnight.
- I recommend to grind the gongura into fine - smooth puree. Add tablespoons of water if needed to grind and don't add more water.
- If making it nuts free, then skip the cashew nuts.
- Serve the chicken curry warm for best taste.
- Consistency of the chicken curry will thicken once it cools down or when refrigerated.
Check the link below for other
gongura recipes ,
For other Indian cuisine curry recipe check the link below, I have listed few below, for the complete list of recipes, check the link here -
Indian Cuisine Recipes
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