Andhra Chicken Fry ~ kodi vepudu

 Andhra Chicken Fry

A hot and spicy chicken stir fry dish from andhra, that tastes amazing with sambhar, rasam or just a simple dal. Its so easy to cook. Here’s how we do it:

Ingredients:

½ kg chicken (wash and cut into bite size pieces)

2 tomatoes (Pureed)

Ginger & Garlic Paste – 1 ½ tsp

Turmeric powder – ¼ tsp

Chilli powder – 2 tsps

Salt to taste

1 tsp cooking oil

For the masala

4 cloves (lavangalu)

4 pepper corns (miriyalu)

2 elaichi

¼ tsp cumin seeds (jeera)

¼ tsp of coriander seeds (dhaniyalu)

1 inch cinnamon stich (dalchini)

1 tbsp poppy seeds

1 tbsp cashew nuts (roasted with ¼  tsp of oil)

Others

3 tbsps cooking oil

Curry leaves – 8 to 10

3 Green chilies (slit into halves)

2 medium onions (about 2 cups of chopped or sliced lengthwise)

Coriander leaves – 2 tbsps finely chopped (for garnish)

How to:

• In a bowl, mix the washed chicken pieces with tomato puree, ginger & garlic paste, salt, turmeric powder, chilli powder, 1 tsp of oil. Set it aside for about 5 mts.
• In a sauce pan, add the chicken mixture, 2 cups of water and cook till all the water evaporates and the chicken pieces turn soft. (about 15-20 mts). Set aside.
• While the chicken cooks, heat a skillet, and on low flame roast the masala ingredients (except cashews) till the flavors come out. (about 2 – 3 mts). Turn off the flame and let it cool. Grind to a fine powder along with roasted cashews.
• Heat 3 tbsps of oil in a kadhai, throw in the curry leaves and green chillies and saute for few seconds. Add chopped/sliced onions and fry till the onions turn soft golden brown.
• Add the cooked chicken pieces, and fry on medium heat for about 5 to 8 mts.Reduce the flame to medium.
• Add half the ground masala powder (adjust) and adjust salt, chilli powder.
• Garnish with freshly chopped coriander and serve hot with steamed rice, rasam or pappu charu

Note: Store the left over masala powder in an airtight container for later use.