Andhra Chicken

Name: Andhra Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 cloves; 3–4 green cardamom pods; 1 tsp cumin seeds; 1 tbsp coriander seeds; 1 tsp fennel seeds; 2–4 dried Kashmiri red chillies (optional); A handful of fresh coriander/cilantro leaves, to garnish; A handful of fresh coriander/cilantro leaves, to garnish; 1 tbsp ginger and garlic paste; Juice of ½ a lemon; ½ tsp salt; 1 tbsp ginger and garlic paste; 2.5 cm/1 in cinnamon stick; 1 tsp black peppercorns; 3–4 tbsp neutral oil; 9–10 fresh or dried curry leaves; 9–10 fresh or dried curry leaves; 1 white onion, chopped; ½ tsp ground turmeric; 1 tsp red chilli powder; 2 green chillies, slit; Salt, to taste; 550 g /1 lb 2 oz skinless chicken breasts, cut into bite-size pieces

Kodi Vepudu

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

My favourite memory of enjoying this spicy chicken dish was not where it originated from – the southern state of Andhra Pradesh – but in an obscure little gem of a place, the Andhra canteen that is nestled in the Andhra Pradesh Bhawan in Connaught Place, New Delhi. I have enjoyed many long, gastronomical afternoons in the Andhra canteen, where I would get my hands dirty tearing into these succulent and spicy chicken chunks cooked to perfection.

Kodi vepudu translates to “chicken fry

Ingredients

Asia
India
Andhra Pradesh
New Delhi
Main course
Spicy
Gluten-free

Ingredients

Method