Kodi Veppudu

No of portion: 4

Approximate Duration: 20 mins

Cuisine: South Indian (Andhra style).

Chicken 500
Chili powder 2tsp
Turmeric powder ½ tsp
Ginger garlic paste 1tbsp
Salt A pinch
Maida 1 tbsp
Rice Flour 1 ½ tbsp
Oil For deep fry
Oil 3tbsp
Cinnamon 1small stick
Clove 4 no
Cardamom 3no
Sliced Onion 3no
Tomato 2no
Ginger garlic paste 1tbsp
Turmeric powder ½ tsp
Kashmiri red chili powder 1 ½ tbsp
Coriander powder 1tsp
Pepper powder 1tsp
Salt To taste
Ajinomoto ( MSG) 1tsp
Curry leaves 2 sprig
Green chilly 3no
Chopped coriander leaves For garnish

cooking procedure

Step 1: Wash chicken pieces well in water and set aside.

Step 2: Marinate the chicken pieces with Maida ,Rice flour ,Red chili powder, Turmeric powder,

Step 3: Ginger garlic paste and pinch of salt till 30 minutes.

Step 4: Heat oil in a pan add cinnamon, cardamom, cloves once its splutter add onions and sauté until the onion slices turn translucent.

Step 5: Then add 1 spoon of ginger garlic paste and sauté well. After the raw smell leaves add the chopped tomatoes and sauté for 2 minutes.

Step 6: Add red chili powder, coriander powder, turmeric powder and stir well.

Step 7: When the mixture seems well cooked and the tomato turns pulpy add ¼ cup of water and stir well.

Step 8: Add salt and pepper powder and Ajinomoto stir well. Simmer the flame and let it cook well.

Step 9: Meanwhile deep fry the chicken pieces that you have marinated and set aside.

Step 10: Once the curry gets cooked well and the raw smell leaves, add these chicken pieces, curry leaves and green chilly to the curry and stir well.

Step 11: Cook well until the water content gets evaporated and the masala sticks well to the chicken pieces.

Step 12: Garnish with coriander leaves and serve.

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