How to make Erode Pallipalayam chicken fry
Pallipalayam chicken fry is a popular regional food of Tamilnadu made with boned chicken and very few spices like red chillies.
Erode is a district in Tamilnadu, famous for textile manufacturing. Pallipalayam is a small region in that district and this chicken dish is popular there.
What is special about Pallipalayam chicken?
Firstly, the simplicity in the preparation method. There are no special masalas used here and only onions, red chillies are the main spices.
Red chillies when sauteed in coconut oil release a beautiful aroma. The infused flavors of red chillies and onions make the Pallipalayam chicken popular all-over Tamilnadu.
Next, the chicken is slow roasted and cooked completely with its own juice. Water is not used to cook the chicken because the onion moisture is enough to cook them.
Similar delicious non-veg recipes:
Ingredients used:
Chicken (with bones) – Usually boned broiler chicken is used for this recipe as the meat attached to the bones turns tender and flavored when slow-roasted for a long time. Boneless chicken is not suitable as the pieces may turn hard and rubbery when cooked longer. You can use country chicken (nattukozhi) also but you may have to cook longer until done.
Shallots and Garlic – The heat of the shallots when crushed with garlic provides intense flavor and taste to the chicken. If you don’t have shallots (small onions) use red onions instead.
In addition, the dry chillies I used here are moderately spicy.
If your dry chillies are a super hot variety like the Guntur variety, adjust the quantity as per your taste. Do not use any other whole spices like mustard or cinnamon and powder spices like garam masala, chilli powder or coriander powder. The authentic taste of Pallipalayam kozhi varuval will be altered if we use any extra spices other than chillies and onions.
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Pallipalayam chicken | Erode style chicken fry
Equipment
- Heavy bottom pan
- Blender
Ingredients
Ingredients:
- 500 g Chicken with bones
To grind:
- 1 cup Shallots 200g/10no.
- 6 Garlic cloves
- Curry leaves
Other ingredients:
- 2 tbsp Coconut oil
- 8-10 Dry red chillies
- ½ cup Onion/Shallots
- ½ tsp Turmeric powder
- 1 tsp Salt
- 2 tbsp Coconut finely chopped
- Curry leaves
Instructions
Preparation:
- Clean the chicken pieces properly and remove the excess water. Use chicken with bones medium size pieces.
- Eight to ten number of dry red chillies will be perfect for 500g chicken. Adjust as per your preference. Remove the seeds if you want to reduce spice further.
- Peel and chop one and half a cup of shallots. If shallots are not available, you can replace shallots with red onions.
- Take one cup of the shallots with 6 to 8 no of garlic cloves in a blender. Add a few fresh curry leaves and coarsely grind them. Do not add water. Keep aside.
- Chop coconut finely and we need two tbsp of this. Do not avoid using coconut bits and do not replace it with grated coconut or pasted coconut.
Recipe:
- Heat two tablespoons of coconut oil in a heavy bottom pan. Preferably a cast iron or a good nonstick pan. Because we have to slow cook and roast chicken for a long time without water.
- Add the split dry chillies (without seeds for a less spicy version) and saute in medium heat for two minutes.
- Also, add half a cup of chopped shallots/onions and saute well.
- Next add the crushed onions, garlic mix and mix with chillies.
- Saute everything well in medium heat for atleast ten minutes until the onions become brown in color. Sauteing is important to remove the raw flavor of garlic.
- Next, add the chicken pieces and mix well.
- Add 1/2 tsp of turmeric powder, mix and cover with a lid. Do not add water as chicken can cook in its own water. Let the chicken cook in low to medium heat for 15 minutes.
- After around ten minutes when the chicken is half cooked add a tsp of salt. By this time the chicken might have released water.
- Cover with the lid again and continue cooking for up to 30 to 40 minutes. Slow cooking of chicken for this long time is required to get the roasted effect.
- In half an hour the chicken will be well cooked and become charred at the bottom. This roasted texture is the desired thing in Pallipalayam chicken. Cooking with a lid will bring that effect.
- Next, add two tbsp of finely chopped coconut and mix well. Let the coconut too get cooked with chicken for five minutes to get the wonderful flavor.
- Add a few fresh curry leaves and mix everything and switch off.
- Serve the pallipalayam chicken with sambar rice, rasam rice, dosa and chapati for a wholesome meal. It is indeed an excellent combination with rasam rice.
Video
Notes
1) Please do not use any other spices like chilli powder or coriander powder to get the authentic taste of pallipalayam chicken varuval.
2) You can skip chopped onions and crush them all instead. The idea is to cook chicken in the natural juice of onions and spice of red chillies.
3) Always use chicken with bones for this recipe. Boneless chicken pieces will become hard and rough if cooked longer.
Nutrition
Preparation:
- Clean the chicken pieces properly and remove the excess water or pat them dry. Use chicken with bones medium size pieces.
- Eight to ten dry red chillies will be perfect for 500g chicken. Adjust as per your preference. Remove the seeds if you want to reduce spice further.
- Peel and chop one and half a cup of shallots. If shallots are not available, you can replace shallots with red onions. Chop half a cup of onions/shallots and keep aside.
- Take one cup of the shallots with 6 to 8 no of garlic cloves in a blender. Add few fresh curry leaves and coarsely grind them. Do not add water. Keep aside.
- Chop coconut finely and we need two tbsp of this. Do not avoid using coconut bits and do not replace them with grated coconut or pasted coconut.
Recipe:
- Heat two tablespoons of coconut oil in a heavy bottom pan. Preferably a cast iron or a good nonstick pan. Because we have to slow cook and roast chicken for a long time without water.
- Add the split dry chillies (without seeds for a less spicy version) and saute in medium heat for two minutes.
- Also, add half a cup of chopped shallots/onions and saute well.
- Next add the crushed onions, garlic mix and mix with chillies.
- Saute everything well in medium heat for atleast ten minutes until the onions become brown in color. Sauteing is important to remove the raw flavor of garlic.
- Next, add the chicken pieces and mix well.
- Add 1/2 tsp of turmeric powder, mix and cover with a lid. Do not add water as chicken can cook in its own water. Let the chicken cook in low to medium heat for 15 minutes.
- After around ten minutes when the chicken is half cooked add a tsp of salt. By this time the chicken might have released water.
How to slow roast Pallipalayam Chicken
- Cover with the lid again and continue cooking for up to 30 to 40 minutes. Slow cooking of chicken for this long time is required to get the roasted effect.
- In half an hour the chicken will be well cooked and become charred at the bottom. This roasted texture is the desired thing in Pallipalayam chicken. Cooking with a lid will bring that effect.
- Next, add two tbsp of finely chopped coconut and mix well. Let the coconut too get cooked with chicken for five minutes to get the wonderful flavor.
- Add a few fresh curry leaves and mix everything and switch off.
- Serve the pallipalayam chicken with sambar rice, rasam rice, dosa and chapati for a wholesome meal. It is indeed an excellent combination with rasam rice.
Tips:
1) Please do not use any other spices like chilli powder or coriander powder to get the authentic taste of pallipalayam chicken varuval.
2) You can skip chopped onions and crush them all instead. The idea is to cook chicken in the natural juice of onions and the spice of red chillies.
3) Always use chicken with bones for this recipe. Boneless chicken pieces will become hard and rough if cooked longer.
