Kodi vepudu - Chicken Fry

This post is dedicated to my mom's chicken curry. Although everybody in my family made it the same way, I loved my mom's version over all the others. The difference probably was in the masala that she made. I like many of the store bought brands, but I have to say the home made masala beats them all. Its is really simple, and the result is a finger licking kodi vepudu.

Masala:

Coriander seeds: 1/2 cup

Cumin seeds - 1 tsp

Black Peppercorns - 1 tsp

Cardamom pods - 1 tbsp

Cinnamom pieces - 1 tbsp

Cloves - 1 tbsp

Poppy seeds - 2 tbsp

Curry:

Onions - 2 (Medium)

Green chilis - 2

Tomatoes - 3 (Small)

Ginger Garlic paste - 1 tbsp

Chicken - 3 lbs (Leg meat)

Coconut powder - 1 tbsp

Red chili powder - 2 tsp

Turmeric - 1 tsp

Salt - To Taste

Ground Masala - 2 tbsp

Oil - 1 to 2 tbsp

Cumin - 1 tsp

Curry leaves - a few

Cilantro - For Garnish

Method:

Wash and cut the chicken and marinate it with some of the red chili powder, turmeric, salt, Ginger Garlic paste. 

Dry fry all the masalas till fragrant and they start to get dark. Coll and grind.

Dice the onions, green chilis and tomatoes really small.

In a pan, add oil and cumin seeds. When the seeds splutter, add the curry leaves, onion and green chilis.

Fry till the onions start turning golden brown. Now add the ginger garlic paste and fry till fragrant.

Add the tomatoes and fry till they are softened.

Now add the chicken and mix well.

Fry till the chicken loses its pink color. Add the rest of the chili powder, turmeric powder, salt, coconut powder and the ground masala. Fry till the chicken is cooked the oil starts to seperate.

Garnish with cilantro and serve.