Kodi Vepudu or Andhra Chicken Fry is a delectable fried chicken recipe with Andhra roots. A popular non-vegetarian dish in local Andhra cuisine, the boneless chicken sukka (dry) fry is widely relished as a side dish with plain Basmati rice or Rotis. Andhra flavours give a tasty twist to a favourite chicken kura.
Andhra style chicken fry or Kodi Vepudu (in Telugu, kodi means chicken and vepudu means fry) is a good, solid chicken dish, pretty easy and tasty. The chicken is simmered in its own water till almost cooked through and then slow roasted with onions, green chillies, curry leaves and dry spices, giving the dish a delicious Southern flavour.
There are some interesting health facts about chicken – it’s a great source of protein, it helps prevent cancer, it has anti-depressant properties and it’s rich in niacin which protects the brain against Alzheimer’s.
Have a go at Kodi Kura traditional Andhra chicken curry with this easy chicken fry recipe.
Andhra Kodi Vepudu Recipe:
Andhra chicken fry recipe uses common ingredients easily available in every Indian kitchen. The chicken is first cooked in its own juices till it’s almost tender and then stir fried with onions, chillies, curry leaves and spices to get the authentic Andhra kodi vepudu taste. You can serve this lip-smacking dish as a starter or snack or as a side dish with Indian flatbread/rice.
How to make Andhra Kodi Vepudu:
To make chicken vepudu, get all the ingredients ready.
Clean and wash the chicken well. Cut into bite-size pieces.
Heat oil in a kadai on a medium flame. Once the oil heats up, gently put in the chicken pieces. Be careful as the oil may splatter. Stir the chicken well so that it’s nicely coated with oil and fry on medium heat for 5 minutes.
Cover with a lid and cook the chicken on medium flame for about five minutes. The chicken will cook in its own water.
Remove the lid and add salt and turmeric. Mix well, cover and cook till all the moisture evaporates.
It will take about 25-30 minutes for the chicken cook and turn slightly brown. This. Keep stirring in between.
Take off the lid and add curry leaves, chopped onions and green chillies.
Stir for a couple of minutes, allowing the chicken to get well coated with the ingredients.
Cover and cook for a further 10 minutes till the onions turn soft and translucent. Remove the lid, add ginger garlic paste and fry till the raw smell disappears.
Sprinkle chilli powder, coriander powder, cumin powder and garam masala powder. Combine the chicken kura well.
Slow roast the chicken with all the masalas on low-medium heat for a further 5 minutes to release all the flavours.
Keep mixing in between to prevent the chicken masala from getting stuck to the bottom of the pan. Check to see that the chicken is nicely cooked all the way through and well-seasoned.
Remove from heat and garnish the chicken dry fry with fresh coriander leaves.
Top with fried crisp curry leaves and cashews.
Serve Andhra Kodi Vepudu as a starter or side with steamed rice.
Andhra Chicken Fry Recipe details below:
- Boneless chicken – 500 gms
- Onions – 4 medium, chopped finely
- Green chillies – 3, slit
- Ginger-Garlic paste – 2 tbsp
- Salt – ½ tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 2 tsp
- Coriander powder – 1 tbsp
- Cumin powder – ½ tsp
- Garam masala powder – 1 tbsp
- Coriander leaves – 2 tbsp, chopped
- Curry leaves – 2 sprigs
- Oil – 4 tbsp
- Clean and wash the chicken. Cut it into 1 inch pieces. Keep aside.
- Heat oil in a wide frying pan. Put in the boneless chicken pieces and fry on medium flame for about 5 minutes. Cover with a lid and let the chicken cook for about five minutes on a low-medium flame. No need of adding any water as the chicken releases water.
- After 5 minutes, remove the lid and sprinkle turmeric powder and salt. Mix well, cover and cook till all the water has almost evaporated and chicken is quite tender.
- Put in the chopped onions, green chillies and curry leaves. Fry for 2-3 minutes, ensuring all the ingredients are well incorporated. Cover with a lid and cook for 10 minutes.
- Remove lid and stir in ginger garlic paste. Fry the chicken on medium heat till the raw smell of ginger and garlic goes away.
- Add red chilli powder, coriander powder, cumin powder and garam masala. Mix the chicken well with the spices and fry till it’s cooked through and juicy. Check the seasoning.
- Sprinkle coriander leaves and remove the kodi mamsam kura.
- Garnish with fried curry leaves and cashewnuts. Serve Chicken Fry Andhra Style with Sesame Rice.