Chicken Vepudu otherwise known as Kodi Vepudu (Chicken Fry) is a dry masala preparation from Andhra Pradesh and is one of the most popular recipe from telugu cuisine. Vepudu means fry and there are many versions of this chicken vepudu. I have myself tried three different versions, in the version I have discussed today, I have deep fried the chicken pieces and then prepared the masala in the other version I added the chicken pieces directly to the masala and both the versions tasted awesome. As we all know Telugu cuisine is known for its spiciness and flavors, and this preparation perfectly reflects it. In my preparation I have reduced the spiciness you can alter it according to your wish. Try it and am sure you will add this to your menu after trying. Goes well with rasam rice and sambar rice. Lets see whats required and how to prepare Kodi Vepudu.
(Serves two people)
- Chicken - 250 grams (chopped into medium sized cubes)
- Big onions - 1 (Sliced)
- Tomatoes - 1/2 of a tomato (chopped)
- Ginger-Garlic paste - 1 spoon + 1 spoon
- Red chilli powder - 2 spoons + 1/2 spoons
- Pepper powder - 1/2 spoon
- Coriander powder - 1/2 spoon
- Turmeric powder - 1/4 spoon + a pinch
- Maida / All purpose flour - 1 spoon
- Rice flour - 1 spoon
- Cloves - 2
- Cardamom pods - 1
- Cinnamon stick - A small piece
- Salt - As per taste
- Oil - For frying chicken
- Ghee- 2 spoons
- Wash chicken pieces well in water and set aside.
- Marinate the chicken pieces with the following for atleast 30 minutes; Don't add even a single drop of water.
Maida / All Purpose flour - 1 spoon
Rice flour - 1 spoon
Red chilli powder - 2 spoons
Turmeric powder - 1/4 spoon
Ginger-Garlic paste - 1 spoon
- Meanwhile in a pan/wok add oil / ghee and curry leaves and onions and saute until the onion slices turn translucent.
- Then add 1 spoon of ginger garlic paste and saute well. After the raw smell leaves add the chopped tomatoes and saute.
- Add 1/2 spoon of red chilli powder, coriander powder, turmeric powder and stir well.
- When the mixture seems well cooked and the tomato turns pulpy add 1/4 cup of water and stir well.
- Add salt and pepper powder, stir well. Simmer the flame and let it cook well.
- Meanwhile deep fry the chicken pieces that you have marinated and set aside. (You can serve this fry separately also, tastes good)
- Once the curry gets cooked well and the raw smell leaves, add these chicken pieces to the curry and stir well.
- Cook well until the water content gets evaporated and the masala sticks well to the chicken pieces.
- Garnish with coriander leaves and serve.
TIP 1: I love chicken drumstick so have added them, but the authentic preparation calls for cubes of chicken pieces.
TIP 2: I have tried another version earlier in which I did not add cloves, cinnamon and cardamom pods they tasted good too so you can avoid those spices if you wish.