Kodi vepudu is a mouth-watering dry and spicy chicken fry recipe, infused with aromatic Andhra flavours. The spicy, easy to prepare and flavourful chicken side dish goes well with parathas or with plain/flavoured rice. The chicken is fried with everyday Indian spices, onions, chillies and that one South Indian staple ingredient - curry leaves - that bring out the flavours in this dry chicken dish. The Andhra kodi kura turns out real good!
Side Dish, Starter
Calories: 236 kcal
Boneless chicken – 500 gms
Onions – 4 medium
Green chillies – 3
Ginger-Garlic paste – 2 tbsp
Salt – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Coriander powder – 1 tbsp
Cumin powder – 1/2 tsp
Garam masala powder – 1 tbsp
Coriander leaves – 2 tbsp
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.
You can also add a little pepper powder or chicken tikka masala powder.