Citizens, the Maharajah of Magnificent, the Sultan of Spice – YOUR TFD! – will rarely break a sweat from even the hottest of dishes! As it happens, one of the hottest cuisines on the planet hails – unsurprisingly – from India. Specifically, from the Telugu-speaking states of Andhra Pradesh and Telangana, which were split into two back in 2014. Mercifully, today’s dish is actually one of the most mild examples of this cuisine.
That linked BBC article from 2014 notes:
India’s southern state of Andhra Pradesh has formally split in two, with its northern area carved out to create a new state called Telangana.
The move followed prolonged protests by residents of Telangana, who felt the region had long been neglected.
Telangana, which officially came into existence at midnight local time, becomes the country’s 29th state.
With a population of 35 million, it comprises 10 former districts of Andhra Pradesh and the city of Hyderabad. K Chandrasekhar Rao, of the Telangana Rashtra Samithi party (TRS), which for 14 years spearheaded the movement for separation and will form the new state’s first government, has been sworn in as the chief minister for Telangana.
Hyderabad, which forms the joint capital of the two states for the next 10 years, was covered with pink balloons, banners and flags to mark Telangana’s statehood, says BBC Hindi’s Zubair Ahmed. Pink is the colour of the TRS.
Both states speak Telugu and are in fact both populated by the Telugu people.
Telugu cuisine is a cuisine of South India native to the Telugu from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.
Andhra Pradesh state is the leading producer of red chili, and rice in India and is known for the liberal use of spices — making the food one of the richest and spiciest in the world. Vegetarian cuisine features prominently on the menus, although the coastal areas are also known for their meat and seafood dishes. Pappu, tomato, gongura, and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles also form an important part of Telugu cuisine.
Andhra Chicken Fry is an authentic restaurant-style, non-vegetarian recipe quite indicative of the carnivorous side of Telugu Cuisine. Telugu cuisine in general is a delicious amalgamation of spice, vegetables, meat and legumes to bring you a truly spectacular Indian feast! It’s a pity so few Americans are familiar with it, but my sincere hope is that now that I am sharing some of the region’s best recipes, this will quickly change for the better! 😀
In Andhra, this dish is very popularly known as Kodi Vepudu – ‘kodi’ means chicken and ‘vepudu’ means fry. While most Andhra recipes are usually quite spicy, (as previously noted).
Traditionally, the ground onion in this recipe would be cooked separate from the chicken and before the sliced onions go in. However, I have learned that ground onion is a terrific meat tenderizer (it is used as such in many Silk Road countries) and I have decided instead to add it to the chicken marinade to ensure supreme tenderness.
This is not a complicated dish to make – but it does require a few specific ingredients unique to the Indian kitchen. Kashmiri chili powder may be purchased here, dessicated coconut powder can be bought here, fresh curry leaves from here.
Citizens, this is a delicious introduction to the delicious cuisine of the Telugu, I hope you decide to give it a try! It is especially delicious served with pickles from the region. 😀
Battle on – the GeneralissimoPrint
The Hirshon Indian Andhra Chicken Fry – కోడి వేపుడు
- Total Time: 0 hours
- 1 lb. skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tomatoes, puréed
- 1 1/2 tsp. ginger & garlic paste
- 1 medium onion, ground to a paste
- 1/4 tsp. turmeric
- 2 tsp. Kashmiri chili powder
- Salt to taste
- 1 tsp. cooking oil
- For the masala:
- 4 cloves
- 6 black peppercorns
- 3 cardamom pods, husks removed
- 1/4 tsp. cumin seeds
- 1/4 tsp. coriander seeds
- 1” cinnamon stick
- 1 Tbsp. poppy seeds
- 1 Tbsp. desiccated coconut powder
- 1 Tbsp. cashew nuts (first roasted with 1/4 tsp. of oil)
- 3 Tbsp. cooking oil
- 10 fresh Curry leaves
- 3 Jalapeños (slit lengthwise but not cut in 1/2)
- 1 medium onion, chopped lengthwise
- 2 Tbsp. finely chopped Cilantro (for garnish)
- 2 Tbsp. finely chopped Mint (for garnish)
- Clean, wash and marinate the chicken with the marinade ingredients for at least 30 minutes.
- Dry roast the ingredients listed under ‘for the masala’ (except the cashews, which are roasted in oil) and powder all finely in a spice grinder.
- Heat oil in a skillet, add the sliced onions, the jalapeños and curry leaves and fry till the onions turn slightly golden.
- Now add the marinated chicken (with the marinade) and about ¼ cup of water or chicken stock. Cover and cook over a medium-low flame / low heat. The chicken will emit water, so cook till the chicken is done and all the water is evaporated.
- Keep mixing and scraping the bottom of the skillet, to ensure that it is not burning.
- Then, when the chicken is cooked and it is dry, add the spice powder and mix well and turn off the heat.
- Garnish with cilantro and mint and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours
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