Snacks & street food · Andhra Pradesh

Guntur Kodi Vepudu

A dry, peppery chicken fry from Guntur, tossed with fried curry leaves, cashews and plenty of red chilli.

Prep 15 min · Cook 30 min · Total 45 min + 30 min marinade · Serves 4

Ingredients

Chicken

• 600 g Boneless chicken thighs, in bite-sized pieces
• 1 tbsp Ginger-garlic paste
• 1 ½ tsp Red chilli powder
• ¼ tsp Turmeric
• 1 tbsp Lemon juice
• 1 tsp Salt

Fry

• 4 tbsp Oil
• 8 Dried Guntur red chillies, broken
• 3 sprigs Curry leaves
• 3 tbsp Cashews
• 1 Onion, thinly sliced
• 4 Green chillies, slit
• 1 tsp Coriander powder
• 1 tsp Black pepper, freshly crushed
• 1 tsp Garam masala
• 2 tbsp Coriander leaves

Method

1. Marinate. Mix the chicken with the marinade ingredients and rest for 30 minutes.
2. Cook the chicken. Cook the chicken in a covered pan with 2 tbsp of the oil on medium until done and the juices have reduced.
3. Fry the aromatics. In a separate wok, heat the remaining oil and fry the cashews until golden, then the red chillies and curry leaves until crisp.
4. Toss. Add the onion and green chillies and fry until soft. Add the chicken and fry on high, tossing, until dry and browned at the edges. Season with coriander powder, pepper and garam masala.
5. Serve. Finish with coriander leaves. Good as a starter, or with rasam and rice.

Tips

Thighs stay juicy through the long fry. Use breast only if you shorten the first cook.