Andhra Kodi Vepudu (Andhra Chicken Fry)
Ingredients (22)
- chicken500 g
- ginger garlic paste1 tsp
- salt0.75 tsp
- turmeric powder0.25 tsp
- red chilli powder0.5 tsp
- lemon juice1 tbsp
- oil1 tbsp
- green cardamoms2
- cinnamon1
- cloves2
- star anise1
- coriander seeds2 tsp
- whole black peppercorns0.75 tsp
- dried red chillies6
- cashew nuts10
- dry coconut2 tsp
- oil2 tsp
- ghee1 tsp
- onion1 cup
- curry leaves1 sprig
- salt1 tsp
- green chilli1
Method
- 1
Clean and wash the chicken pieces.
- 2
Mix the chicken with the ginger garlic paste, salt, turmeric powder, chilli powder and lemon juice.
- 3
Coat the chicken evenly and marinate for 30 minutes.
- 4
Heat 1 tablespoon oil in a frying pan over medium heat.
- 5
Add the cardamoms, cinnamon, cloves and star anise.
- 6
Sauté for 30 seconds until aromatic.
- 7
Add the coriander seeds and black peppercorns.
- 8
Roast until fragrant.
- 9
Add the dried red chillies and roast for a few seconds.
- 10
Add the cashew nuts and roast until lightly golden.
- 11
Stir in the dry coconut and roast for 1 minute.
- 12
Remove from the heat and allow the mixture to cool.
- 13
Grind with a little water into a coarse paste.
- 14
Heat the oil and ghee in a wide frying pan.
- 15
Add the chopped onions and curry leaves.
- 16
Sauté until the onions become soft and translucent.
- 17
Add the marinated chicken and mix well.
- 18
Cook uncovered for 4–6 minutes.
- 19
Turn the chicken pieces and cover the pan.
- 20
Continue cooking for 10–12 minutes, or until the chicken is cooked through.
- 21
Do not add water. The chicken cooks in its own juices.
- 22
Add the prepared vepudu masala paste.
- 23
Mix well so the masala coats every piece of chicken.
- 24
Reduce the heat to low.
- 25
Cover and cook for another 5 minutes, stirring occasionally to prevent sticking.
- 26
Garnish with the slit green chilli, if using.
Notes & variations
Steamed rice with ghee Jeera rice Chapati Parotta Rasam and rice Bone-in chicken gives the best flavour and remains juicy. The roasted spice paste can be prepared in advance and refrigerated for up to 2 weeks. For a spicier version, increase the black pepper or dried red chillies. Fresh grated coconut can be substituted for dry coconut; roast until lightly browned before grinding. Finish with a teaspoon of ghee before serving for extra richness.
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 544 kcal | 2720 kcal |
| Carbs | 62 g | 310 g |
| Protein | 43.8 g | 219 g |
| Fat | 22.6 g | 113 g |
| Fibre | 35 g | 175 g |