Andhra Kodi Vepudu
A fiery and aromatic South Indian chicken stir-fry packed with freshly ground spices, curry leaves, and a hint of tanginess. This rustic Andhra delicacy pairs wonderfully with steamed rice or parottas.
55min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Dry roast the coriander seeds, dry red chillies, peppercorns, fennel seeds, cloves, and cinnamon until fragrant, then grind them into a smooth powder.
2
Heat sesame oil in a heavy-bottomed pan and splutter mustard and cumin seeds.
3
Add the sliced onions and curry leaves, sautéing until the onions turn golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the chopped tomatoes and cook until they turn soft and oil begins to separate.
6
Add the chicken pieces and turmeric powder, searing the chicken well on medium-high heat for about 5 minutes.
7
Sprinkle the freshly ground dry masala and salt over the chicken, mixing thoroughly to coat each piece.
8
Cover and cook on low heat until the chicken is tender and cooked through, stirring occasionally.
9
Remove the lid and fry on high heat for a few minutes until the masala clings tightly to the chicken.
10
Garnish with fresh curry leaves and serve hot.
Ingredients
500g bone-in chicken pieces
2 onions, finely sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
3 sprigs fresh curry leaves
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Salt to taste
For the dry masala paste:
4 dry red chillies
1 tablespoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon fennel seeds
4 cloves
1-inch cinnamon stick
*This AI-generated recipe may contain inaccuracies.