Guntur Kodi Vepudu

• Black pepper

  crushed

  4 g

• Chicken

  curry cut, boneless

  500 g

• Coriander powder

  6 g

• Cumin seeds

  3 g

• Curry leaves

  4 g

• Dried red chilli

  5 pc

• Ginger-garlic paste

  20 g

• Oil

  45 ml

• Onion

  sliced

  150 g

• Red chili powder

  8 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Marinate the chicken with turmeric, Guntur chilli powder, ginger-garlic paste and salt for 20 minutes.
2. 2Heat oil and splutter cumin, dried red chillies and curry leaves.
3. 3Add sliced onion and saute until golden.
4. 4Add the marinated chicken and sear on high heat until it browns.
5. 5Add coriander powder and crushed pepper, then a splash of water.
6. 6Cover and cook until the chicken is tender and the water evaporates.
7. 7Uncover and fry on high heat, tossing, until the pieces are dry and crisp at the edges.
8. 8Add a final handful of curry leaves and toss.
9. 9Serve dry and hot.