Kodi Vepudu

Ingredients

• - 300g chicken
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

1. Marinate chicken: Cut 750g chicken into medium pieces. Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.
2. Fry shallots: Heat 4 tbsp oil. Add 1.5 cups sliced shallots and fry on medium heat 10-12 minutes until dark golden.
3. Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.
4. Add tomatoes: Add 3 chopped tomatoes. Cook 8 minutes pressing until oil separates.
5. Add marinated chicken: Add chicken and toss on high heat 8-10 minutes until fully sealed and coloured.
6. Add spice powders: Add 1 tsp coriander powder and 1 tsp garam masala. Toss and cook 3 minutes.
7. Cook dry: Do not add water — kodi vepudu is a dry dish. Cook on medium heat 10-15 minutes, stirring every few minutes.
8. Add curry leaves: Add a large sprig of curry leaves. Toss and cook 2 minutes.
9. Fry until dry: Increase heat to high and cook 3-4 more minutes until completely dry with no gravy.
10. Serve: Adjust salt. Kodi vepudu should be dark, dry and richly spiced. Serve with steamed rice.