8 Easy Ways to Use Andhra Chicken Pickle Beyond Rice: Kodi Pachadi Recipes for Busy Days

Most people eat chicken pickle the classic way: hot rice, a spoon of ghee, a piece or two of chicken with masala, mixed by hand. And honestly, that is still the best way.

But a jar of Andhra chicken pickle, or kodi pachadi, is also one of the most useful things you can keep in your kitchen on busy days. The chicken is already cooked, the masala is already full of flavour, and a small amount can turn plain leftovers into a proper meal in ten minutes.

Here are eight simple ideas we use at home. None of them need special skills, and all of them work with our Chicken Pickle or Boneless Chicken Pickle.

Before You Start: A Few Tips

• Boneless is easier for recipes. If you plan to mix chicken pickle into rice, rolls or sandwiches, our boneless version saves you the trouble of removing bones. The regular Chicken Pickle is bone-in, the traditional style.
• A little goes a long way. Chicken pickle is concentrated. Two or three pieces with some masala are usually enough to flavour a dish for one or two people.
• Use the oil too. The masala oil in the jar is full of flavour. A spoon of it can replace the cooking oil in some of these recipes.
• Always use a dry spoon to take pickle out of the jar, and close the lid quickly.

1. Chicken Pickle Fried Rice

This is the most popular one in our house.

1. Heat a spoon of the pickle oil from the jar in a pan.
2. Add a chopped onion and fry until soft. Add some chopped capsicum or cabbage if you have them.
3. Add a cup of cooked rice, preferably a day old.
4. Add two or three pieces of boneless chicken pickle, shredded with a spoon, along with a little masala.
5. Toss well, taste, and add salt only if needed. The pickle is already salty.
6. Finish with chopped coriander or spring onion.

It tastes like a spicy Andhra-style fried rice and takes less than ten minutes.

2. Egg Bhurji with Chicken Pickle

Scramble two or three eggs with onion and green chilli as usual. Just before they set, stir in a few small pieces of chicken pickle and a little masala. Serve with chapati or bread. It makes a very satisfying breakfast or dinner.

3. Chapati Chicken Roll

Warm a chapati. Spread a thin layer of curd or a little mayonnaise. Add shredded boneless chicken pickle, sliced onion, cucumber and a squeeze of lemon. Roll it tightly and wrap in foil or butter paper. It is perfect for a lunch box or a train journey.

4. Chicken Pickle Upma

Make plain rava upma, but before adding the water, stir in a spoon of chicken pickle masala and a few chopped pieces. The upma takes on the red colour and spice of the pickle. Many people who find plain upma boring change their minds after this.

5. Toasted Sandwich

Mix shredded boneless chicken pickle with a spoon of thick curd or mayonnaise and some chopped onion. Spread between two slices of bread with a slice of cheese if you like, and toast. Children who are used to milder food may like it with extra cheese and less masala.

6. Chicken Pickle Curd Rice Bowl

This one sounds strange but works beautifully. Make your usual curd rice. On top, place one piece of chicken pickle with a little masala. Eat a spoon of curd rice with a small bite of chicken each time. The cool curd and the hot pickle balance each other perfectly.

7. Quick Chicken Pickle Pulao

Cook basmati or sona masoori rice with whole spices, a little onion and peas. When the rice is done, gently mix in a few pieces of boneless chicken pickle and a spoon of its masala oil. Rest it covered for five minutes so the flavours settle. A fast weeknight pulao with real Andhra spice.

8. Maggi or Noodles, Andhra Style

Late-night hostel cooking deserves a mention. Cook noodles as usual, and stir in a little chicken pickle masala and a few shredded pieces at the end. Students and bachelors, you are welcome.

Gongura Chicken: A Tangier Option

If you like sour flavours, try these same ideas with Gongura Chicken Pickle. The gongura leaves add a tang that works especially well in fried rice and curd rice bowls. Since it is made with chicken pieces in the traditional style, check for bones before mixing it into rice or rolls.

Storing Your Chicken Pickle Between Meals

Non-veg pickles need a little more care than veg ones.

• Refrigerate after opening. Our product pages recommend this for the best freshness, and it matters more for chicken, mutton and prawn pickles.
• Keep the pieces under the oil. Press them down after each use.
• Never put back pickle that has touched rice, a plate or another dish.
• Use only a clean, dry spoon.
• Follow the shelf-life details on your jar label.

If you are still deciding between bone-in and boneless, our post on chicken pickle vs boneless chicken pickle explains the difference.

Frequently Asked Questions

Is chicken pickle already cooked?

Yes. In Andhra chicken pickle, the chicken is cooked and then fried with masala and oil. It is ready to eat straight from the jar.

Which is better for recipes, bone-in or boneless?

Boneless is easier for fried rice, rolls and sandwiches. Bone-in Chicken Pickle is loved for the traditional taste and is best enjoyed with plain rice.

Should I heat chicken pickle?

You can eat it as it is. In recipes like fried rice or pulao, it warms through with the rest of the dish. Avoid repeated heating of the main jar.

Which pack size is good for trying these recipes?

A 250 g jar is a good start. If your family eats non-veg pickle often, a 500 g jar is more practical.

Order Chicken Pickle for Your Busy Weeks

A jar of chicken pickle is like having a helping hand in the kitchen. Order Boneless Chicken Pickle for easy recipes, Chicken Pickle for the traditional bone-in taste, or browse all our non-veg pickles. Every jar is made fresh after you order in Tadepalligudem, and Cash on Delivery is available for serviceable pincodes.

With love from our kitchen,

Vidya

Founder, Pickle Basket