Kodi Vepudu

Marinate the Chicken pieces with 2 grams of Turmeric powder, 5 grams of Red chili powder, 3 grams of Salt, and 15 grams of Ginger-garlic paste. Mix well and set aside for at least 30 minutes.

Heat 20 grams of Oil in a heavy-bottomed pan or kadai over medium heat. Add the marinated Chicken and cook, stirring occasionally, until the Chicken releases its water and starts to dry out, about 15-20 minutes. Remove the cooked Chicken and set aside.

In the same pan, add the remaining 30 grams of Oil. Once hot, add the Green chilies and Curry leaves. Sauté for a minute until fragrant.