Karivepaku Kodi Vepudu

Ingredients

• 30 grams Fresh Curry Leaves (washed, stems removed)
• 5 grams Coriander Seeds (whole)
• 5 grams Cumin Seeds (whole)
• 5 grams Fennel Seeds (whole)
• 2 grams Cinnamon Stick (small piece)
• 2 grams Cloves (whole)
• 5 grams Black Peppercorns (whole)
• 5 grams Dried Red Chilies (whole, broken)
• 45 ml Vegetable Oil (for frying)
• 5 grams Mustard Seeds (whole)
• 2.5 grams Cumin Seeds (whole, for tempering)
• 150 grams Onion (thinly sliced)
• 15 grams Green Chilies (slit lengthwise)
• 15 grams Ginger Garlic Paste (store‑bought or homemade)
• 200 grams Tomato (thinly sliced)
• 7.5 grams Salt (adjust to taste)
• 1 grams Turmeric Powder (¼ tsp)
• 500 grams Chicken Pieces (cleaned, bone‑in or boneless, cut into bite‑size pieces)
• 15 grams Curry Leaf Masala Powder (homemade, prepared earlier)

Instructions

1. Roast Curry Leaves

   Heat a dry pan over medium heat, add the cleaned curry leaves and roast until they become crisp and aromatic. Transfer to a plate and set aside.

   Time: PT5M

   Temperature: Medium

2. Roast Whole Spices

   In the same pan, add coriander seeds, cumin seeds, fennel seeds, cinnamon stick, cloves, black peppercorns, and dried red chilies. Roast, stirring constantly, until fragrant and lightly browned.

   Time: PT5M

   Temperature: Medium

3. Grind Curry Leaf Masala

   Combine the roasted curry leaves with the roasted whole spices. Transfer to a spice grinder or mixer‑jar and grind to a fine powder. Store the powder in an airtight container.

   Time: PT5M

4. Temper and Sauté Base

   Heat 3 Tbsp oil in a kadhai. Add mustard seeds and ½ tsp cumin seeds; let them splutter. Add thinly sliced onion and slit green chilies; sauté until onions turn translucent.

   Time: PT5M

   Temperature: Medium

5. Add Aromatics

   Stir in ginger‑garlic paste and cook for 1‑2 minutes. Then add sliced tomatoes and mix; cook until tomatoes soften.

   Time: PT5M

   Temperature: Medium

6. Season the Masala

   Add salt, a pinch of turmeric powder, and mix well.

   Time: PT2M

7. Add Chicken

   Add the cleaned chicken pieces to the pan, stir to coat evenly with the masala. Cover the pan and let cook for 10 minutes on low‑medium heat.

   Time: PT10M

   Temperature: Low‑Medium

8. Finish with Curry Leaf Powder

   Uncover, sprinkle the prepared curry leaf masala powder and a little extra salt. Mix thoroughly and cook until all excess liquid evaporates and the chicken is nicely coated.

   Time: PT5M

   Temperature: Medium

9. Serve

   Transfer the hot Curry Leaf Chicken Fry to a serving plate and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g