Kodi Vepudu or Andhra Style Chicken Fry is easy to make and quick one to fix on your busy weekend lunch. This uses your pantry essentials and doesn’t call for elaborate ingredients.
This easy fry was something that my cousin shared with us when she visited us and we were talking about how she makes the fry. Amma also recollected that it was one of the methods she used to make many years ago.
Now with so many recipes and new tastes, this simple one didn’t get to feature at all. Just to make sure I haven’t already shared something like this, I searched my collection of 50+ Chicken dry sautes that work as a starter and a side dish for any meal.
We are starting the final week of BM#105 and I will be sharing recipes with the theme, Pick one country, Pick one category. Since things seem to go downhill offlate when it comes to cooking and blogging, I ended up selecting Indian Cuisine with Dry saute as the category.
So first in the series is this easy Chicken Fry.
Step By Step Pictures for making Kodi Vepudu
Andhra Chicken Fry | How to make Kodi Vepudu
250 gms Chicken boneless
2 cups Water
1 cup Onions finely chopped
1 cup Tomatoes
1.5 tsp Red Chilli Powder
1 tsp Ginger Garlic Paste
1.5 Coriander Powder
1/4 tsp Turmeric Powder
Salt to taste
1/2 tsp Garam Masala
2 tsp Cooking Oil
Handful Coriander Leaves
Handful Curry Leaves
How to make Kodi Vepudu
Wash and cut the chicken into bite size pieces.In a Kadai, bring water to a boil and cook the chicken until tender. You can also pressure cook for a whistle.
Heat a Kadai with oil, add onions and saute well. Next, add ginger garlic paste and saute well.Now add finely chopped tomatoes, let it cook to mushy.Add 1/4 cup water and let onion and tomato get nicely cooked and soft.
Add all the spice powders and combine them.Drain the cooked chicken pieces, reserve the water and add just the pieces to the pan.
Saute well and add 1/4 cup of the reserved water and let the chicken get coated well. Cook on high while you keep sauting. The chicken needs to get dry.Finally, add curry and coriander leaves.
Serve as a side dish in a meal or serve as such as a starter.