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A fiery and aromatic chicken stir-fry from the heart of Andhra Pradesh, packed with freshly ground spices, curry leaves, and a hint of coconut. This classic semi-dry dish is roasted to perfection, making it an irresistible appetizer or a perfect side for rice and sambar.
For 4 servings
Prepare the Vepudu Masala
Marinate the Chicken
Sauté Aromatics
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A fiery and aromatic chicken stir-fry from the heart of Andhra Pradesh, packed with freshly ground spices, curry leaves, and a hint of coconut. This classic semi-dry dish is roasted to perfection, making it an irresistible appetizer or a perfect side for rice and sambar.
This andhra recipe takes 55 minutes to prepare and yields 4 servings. At 356.9 calories per serving with 32.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Chicken
Roast with Masala
Garnish and Serve
This recipe can be adapted for boneless chicken, but reduce the cooking time by 5-7 minutes to prevent it from drying out. Mutton (Kodi Mamsam Vepudu) can also be used, but it will require pressure cooking first until tender.
For a nutty crunch, add a tablespoon of roasted cashews or peanuts along with the vepudu masala in the final step of roasting.
For a slightly different flavor profile, add a teaspoon of fennel seeds (saunf) to the spice mix before grinding.
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function.
The use of turmeric, ginger, garlic, and black pepper provides powerful anti-inflammatory compounds that can help reduce inflammation in the body.
The capsaicin in the red and green chilies, along with other spices like black pepper, can temporarily boost metabolism and aid in fat burning.
One serving of Andhra Kodi Vepudu contains approximately 350-400 calories, depending on the cut of chicken used and the amount of oil. This estimate is for a serving size of about 175 grams.
Andhra Kodi Vepudu can be part of a balanced diet. It is an excellent source of protein from chicken. The spices like turmeric and black pepper have anti-inflammatory benefits. However, it is a pan-fried dish and can be high in sodium and fat, so it should be consumed in moderation.
Absolutely. To reduce the heat, use fewer dried red chilies (like 2-3) and deseed them before roasting. You can also reduce or omit the green chilies and red chili powder in the marinade.
Yes, you can use boneless, skinless chicken thighs or breast pieces. Cut them into bite-sized cubes. Reduce the cooking time in step 4 to about 10-12 minutes, as boneless chicken cooks much faster.
It's very versatile. Serve it as an appetizer with onion rings and lemon wedges. For a full meal, it pairs wonderfully with sambar rice, rasam rice, or plain steamed rice and a simple dal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the chicken and warm it in a pan over low heat until heated through. You can also microwave it.