Heat 1 tbsp. oil in a pan and saute the garlic till it changes colour. Add the onion and fry till light brown.
Now add the chopped gongura leaves and continue to stir fry, covered, for 2-3 minutes. Keep aside to cool down. Then grind into a paste.
Heat remaining oil in a pan and and fry the chicken till it slightly changes colour. Add salt and turmeric powder. Mix well and simmer, covered, for 2-3 minutes.
Add the ginger-garlic paste, red chilli powder, curry leaves and coriander-cumin powder. Mix well and keep frying for a minute or two.
Add the gongura paste and a sprinkle of some water. Mix well and cover with a lid. Simmer on a low flame for 8-10 minutes.
Keep stirring at intervals so that it does not stick to the bottom of the pan. Cook till the chicken turns soft.
Garnish with coriander leaves and serve as a side with either rice or chapattis.
