Karivepaku Kodi Vepudu

Name: Karivepaku Kodi Vepudu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g chicken (bone-in, cut into small curry pieces); 25 g curry leaves (fresh, divided); 2 pcs onion (medium, finely sliced); 3 pcs green chili (slit); 2 tbsp ginger-garlic paste; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch black pepper (freshly crushed); 1 pinch garam masala; 0.5 tsp cumin seeds; 2 tbsp oil; 0.5 tsp salt; 120 ml water; 1 tbsp lemon juice

RATING

4.4/5(72)

TASTE SCORE

8/10

A fragrant Andhra chicken fry where fresh curry leaves take center stage. The chicken cooks down with onions, ginger, garlic, and spices until tender, then gets a final toss with crushed curry leaves for a bold, savory finish.

PREP

20m

COOK

35m

SERVES

100 G

285 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the chicken and curry leaves.
1.Wash the chicken and drain well.
2.Pluck the curry leaves from the stems and divide them into two portions.
3.Crush one portion of the curry leaves lightly with your hands or in a mortar.
saute · ~10 min
Cook the onions and spices.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 seconds.
3.Add sliced onion and green chili, then cook until the onion turns light golden, 6 to 8 minutes.
4.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~5 min
Add the chicken and spice powders.
1.Add the chicken and stir well to coat it in the onion mixture.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, garam masala, and salt.
3.Mix well and cook for 5 minutes, stirring often, until the chicken starts to lose its raw look.
simmer · ~20 min
Cook the chicken until tender.
Add water and half of the fresh curry leaves. Cover and cook on low heat for 15 to 20 minutes, stirring once or twice, until the chicken is tender and the moisture reduces.
TIPIf the pan dries too quickly before the chicken is done, add a small splash of water.
saute · ~7 min
Finish the fry with curry leaves.
Uncover the pan, add the crushed curry leaves and the remaining fresh curry leaves, and cook on medium heat for 5 to 7 minutes until the masala clings to the chicken and the dish turns semi-dry.
TIPThis last toss is what gives the dish its strong curry leaf flavor, so do not skip the crushed leaves.
garnish
Stir in lemon juice.
serve
Serve hot.
Serve Karivepaku Kodi Vepudu hot as part of a meal with rice, rasam, or simple roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the chicken thoroughly before it goes into the pan, or the fry will steam instead of catching the masala.
2
Slice the onions fine so they melt into the masala and coat the chicken rather than staying stringy.
3
Crush the final batch of curry leaves just before adding; bruising them early dulls their aroma.
4
Cook the covered stage on low heat so bone-in pieces turn tender without the onions catching at the bottom.
5
For the right vepudu texture, stop when the masala clings to each piece and a thin layer of oil begins to show.
6
Add the lemon juice only after switching off the heat to keep its brightness from turning bitter.
7
This fry tastes even better after a 20-minute rest, which lets the curry leaf and pepper notes settle into the chicken.