Andhra Chicken Vepudu

Chicken vepudu kodi vepudu
Chicken vepudu - kodi vepudu
Chicken vepudu kodi vepudu
Chicken vepudu – kodi vepudu

Andhra style chicken fry – One of the unique & delicious Spicy Chicken fry made in Andhra Pradesh. This dish is popularly known as Kodi Vepudu. Kodi means Chicken and Vepudu means Fry. It is simple and easy to prepare with our Indian spices. This recipe can be served with dosa, chapathi or steamed rice. Chicken vepudu is a spicy recipe of Andhra you can adjust the spice level accordingly.

Chicken vepudu has different variations while preparing the recipe. Some people use chicken pieces with bones some use only the chicken flesh pieces for preparing chicken vepudu. Some marinate chicken before frying which also gives nice taste and they slow cook the chicken after marination.

Chicken vepudu kodi vepudu

Andhra Chicken Vepudu

Prep Time 15 mins
Cook Time 20 mins
Total Time 45 mins
Course Side Dish
Servings 2 people


  • 250 gms chicken
  • 2 finely chopped onion
  • 2 big green chilly
  • chopped curry leaves
  • and coriander leaves
  • 1 tsp ginger garlic paste
  • 1 tsp fennel powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp chilly powder
  • 1/2 tsp pepper
  • 1/4 tsp garam masala powder


  • Took 250 gms chicken cleaned and washed well in water. Took fleshy pieces we are going to cook this first.
  • 2 finely chopped onion, 2 big green chilly, chopped curry leaves and coriander leaves
  • 1 tsp ginger garlic paste, 1 tsp fennel powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp Turmeric powder, 1/2 tsp pepper, 1/4 tsp garam masala powder, 1/2 tsp chilly powder.
  • Let us first add the chicken pieces to a pan or kadai and cook. Chicken leaves some water and that water is enough for cooking chicken. If needed sprinkle little water and cook chicken.
  • Cook well for a minimum of 10 mins to cook chicken. Once done drain excess water and transfer to a plate and cool down a bit. Once cooled down shred chicken flesh and discard the bones.
  • Shredded chicken pieces are ready let us now start making the recipe. In a clay pot add 2-3 tsp sesame oil.
  • Add a tsp of fennel , green chilly, curry leaves and chopped onion.
  • Saute till onions are nice brown color
  • Sesaon it with salt
  • Add 1/2 tsp turmeric powder 1/2 tsp garam masala powder
  • Add fennel, cumin and coriander powder
  • Add ginger garlic paste and saute well
  • Add 1 tsp of red chilly powder
  • Add shredded chicken pieces
  • Keep in low flame and mix well. Saute till the raw smell of masala goes well and the masala coats the chicken.
  • Add curry leaves and coriander leaves. Do not burn the bottom keep in low flame and fry till minimum of 7-8 mins in oil.
  • Once done garnish with curry leaves and coriander leaves and serve hot. Andhra chicken curry is ready now

About Poornima 132 Articles
My name is Poornima Thirumurthy Kumar born in chennai (Tamil Nadu), Studied BSc Mathematics did MCA and working as Technical Lead in a software company. I have more than 8 years experience in IT field. I was a freelance web designer while pursuing GNIIT (Software Engineering) course in NIIT. But later then I gave up my time only with my company. Though I would like to cook before marriage for my parents and my elder brother, cooking has become my passion since (2014) I got married and became Poornima Senthil Kumar, its just because to impress my hubby. And I would like to do more recipes for my daughter Keerthana who is 15 months old now, many times she would not try it at all. Now I would like to post my recipes to the world to impress you all. I have planned to launch this website on 14th April 2017. And its going to be updated with new recipes frequently. Cooking healthy food, eating happily and staying active without any illness till the last breath is the way of my life. And I would be very happy to know my friends are too happy and healthy with my recipes. No rules, Don’t be afraid to do whatever you want. Cooking doesn’t have to have rules. I don’t like it that way. – Masaharu Morimoto Thank you.

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