Karivepaku Kodi Vepudu

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   garnish

   Stir in lemon juice.

7. 7
   serve

   Serve hot.

   Serve Karivepaku Kodi Vepudu hot as part of a meal with rice, rasam, or simple roti.

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