ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

        Andhra is known for its spicy cuisine. Being the homeland of spicy variety of Chillies from Guntur, Kurnool, Khammam, Warrangal & Hindpur. No wonder Andhra Chillies, should I say Telangana Chillies too?!!! Well, the Chillies play a major role in Andhra Cuisine, ha, again Telangana Cuisine too. Their own Avakaya & Pandu Mirapakaya Pachadi all tastes so great because of the variety of native Chillies. See what recipes have influenced me from Andhra/Telangana Cuisine - Again Pickles.  
 

    My husband who used to travel to Hindpur for a project always comes up with his anecdotes that Andhra food is so tasty & spicy and finishes off his statement with a quote written in Hindpur Super Spinning Mill Canteen - "It takes days to make a food but minutes to waste it." Well, these two points always left a strong reminiscence in my mind.
  

        This recipe was inspired by an Instagram post, posted by Sireesha Kanteti. The Chicken looked too good that I couldn't resist asking for the recipe. Thanks, Sireesha for the recipe and also for the detailed explanation. 

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

     And here I go with it one of my first attempt with an authentic Andhra Spicy Chicken Fry alias Kodi Veppudu. Anything in the name of Spicy is loved at home and I know this Kodi Veppudu falls too much into the genre that I wanted to very badly give a try. And as expected, this recipe was liked by all at home and & my husband loved it along with Rasam. This is one Andhra/Telangana Recipe I have tried all-new, next to my all-time favourite Avakkai Mango Pickle. 

    Well, coming back to Kodi Veppudu or the delicious Spicy Andhra Chicken Fry, it is an absolute treat for spice lovers. This recipe comes with a unique heat & taste and needless to say that it is delicious. But alas, I should also mention that I had no luck using the authentic Chillies from Andhra for the recipe. Even with locally available Chillies(the Thai Ones) the recipe did total justice and imagine if it was prepared with Andhra Chillies, it is sure to take the recipe to the next level. 

Cuisine - Andhra/Telangana(South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15 -20 Minutes
Marination Time - 20-30 Minutes/Overnight
Cooking Time - 30-45 Minutes

HOW TO MAKE KODI VEPPUDU

ANDHRA SPICY CHICKEN FRY

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

INGREDIENTS:

To Marinate & cook the Chicken:

Chicken - 500 Gms
Lemon Juice - 1 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Ginger Garlic Paste - 1 Tbspn
Salt - To Taste
Oil - 2 Tbspn
Onions - 2 Nos.
 

For Andhra Spicy Chicken Fry - Kodi Veppudu:

Cinnamon - 1" Stick
Clove - 4 Nos.
Cardamom - 2 Pods
Ginger Garlic Paste - 2 Tbspn
Curry Leaves - a handful
Cashew Nuts - 20 Nos.(Optional)
Green Chillies - 6-7 Nos.
Garam Masala Powder - 1 Tspn
 

For Garnishing:

Coriander leaves - a handful
 
 

METHOD:

To Marinate & cook the Chicken:

• Clean, wash and cut the chicken into medium-sized pieces.
• Allow the chicken pieces to drain in a colander for a few minutes.
• Then, marinate the Chicken with Salt, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & Lemon Juice for about an hour.  
• If time permits keep it marinated overnight.
• Once marinated add finely chopped Onions to the Chicken along with a drizzle of Oil.
• Then, cover & cook the marinated chicken along with Onions until the Chicken turns soft & cooked.
• Stir occasionally while cooking the Chicken.
• Remove the lid and cook until the consistency of the Curry turns into a thick gravy.
• Adjust the salt.

 

For Andhra Spicy Chicken Fry - Kodi Veppudu:

• Meanwhile, in another pan, heat oil, splutter Cinnamon sticks, Cloves & Cardamom on a very low flame.
• Immediately add Cashewnuts and fry until it turns into golden yellow.
• Now, add the remaining 2 Tablespoons of Ginger Garlic Paste along with a handful of Curry Leaves and saute until the raw flavour goes & oil separates from the mix
• Add the cooked chicken along with the gravy to the above.
• Add Green Chillies slit into two and give a quick stir.
• Fry the Chicken on a medium-low flame until all the masala is well coated to the chicken pieces.
• Gently stir at intervals and fry until the chicken pieces turn brown & roasted.
• Now, sprinkle some Garam Masala and fry again on a very low flame for a few more minutes.
• Switch off the flame and garnish Kodi Veppudu with finely chopped Coriander leaves.
• Serve spicy Andhra Chicken Fry hot with steaming hot Rice.
• I love to eat this Kodi Veppudu with Rice & Rasam.

NOTES:

• This is a spicy Curry as the name suggests. But adjust the amount of spices to suit your spice level.
• Roast the Chicken on a very low flame until it crowns & gets roasted well.
• Marinating the chicken for a long time yields soft, juicy & succulent meat pieces.