Meal Prep · Indian
Chicken Kodivepudu
A fiery and aromatic South Indian chicken fry, rich with the distinct flavor of curry leaves.
Ingredients
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Step-by-step- In a bowl, marinate the chicken pieces with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp coriander powder, and salt. Mix well and let it rest for at least 15 minutes.
- Heat oil in a large pan or kadai over medium heat. Add the remaining ginger-garlic paste and sauté for 1 minute until fragrant.
- Add the chopped onions and a pinch of salt. Sauté until the onions turn golden brown, about 8-10 minutes.
- Add the fresh curry leaves and slit green chilies. Sauté for 2-3 minutes until the curry leaves are crisp and aromatic.
- Add the marinated chicken to the pan. Increase heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it changes color.
- Reduce heat to medium-low. Add the remaining turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well, ensuring the spices coat the chicken evenly.
- Cover the pan and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through. If the mixture seems too dry, add a splash of water (1-2 tablespoons).
- Uncover and cook for another 5-7 minutes on medium heat, stirring frequently, until the chicken is well-roasted and the masala is thick and clinging to the chicken pieces.
- Taste and adjust salt if necessary. Garnish with fresh coriander leaves if desired, and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Kodivepudu in an airtight container in the refrigerator. Ensure it cools completely before storing to prevent condensation.
Freezer Up to 2 months
For longer storage, transfer the cooled dish to a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if needed, until warmed through. Alternatively, microwave in 1-minute intervals, stirring in between, until hot.
Chef’s Corner
- For an authentic South Indian flavor, use gingelly (sesame) oil for cooking. It adds a distinct nutty aroma.
- Don’t skimp on the curry leaves! They are the star of this dish and provide its unique fragrance and taste. Fry them until crisp for maximum flavor.
- Adjust the amount of red chili powder and green chilies according to your preferred spice level. For a milder version, reduce the quantity.
- Marinating the chicken for a longer period (up to 2 hours or even overnight in the fridge) will result in more tender and flavorful chicken.
