Pallipalayam chicken | Erode style chicken fry
Pallipalayam chicken fry is a popular regional food of Tamilnadu made with boned chicken and very few spices like red chillies.
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
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 spice of red chillies.
3) Always use chicken with bones for this recipe. Boneless chicken pieces will become hard and rough if cooked longer.
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
Calories: 320kcal
Tried this recipe?Let us know how it was!