Pallipalayam chicken fry is by far the easiest to cook and tastiest of the chicken recipes I have ever cooked in Kongunadu cuisine. Not sure where the name came from but there’s a place called Pallipalayam near Erode.
Though the recipe sounds very simple it’s very tasty and one of my all time favorites. The recipe gets it’s taste from small onions, unseeded red chilies and chicken cooked from it’s own water content. It tastes very good if cooked with bone, once I tried with chicken tights and it didn’t taste as good.
This recipe is a bit too oily, after the chicken is cooked filter out the oil before serving. I mostly don’t add garlic, coconut and coriander leaves in my recipe, but I’ve specified them as optional if you want to try it out. Don’t be alarmed by looking at the red chili count, it won’t be as hot since we remove the seeds.
- Chicken - 2 lb ( boned, preferably whole chicken)
- Oil - 3-4 tbsp
- Mustard - 1 tsp
- Shallots - 20-30 nos
- Red chili - 15-20 nos
- Curry Leaves - 1 strand
- Garlic - 10 nos (optional)
- Turmeric - ¼ tsp + ½ tsp
- Coconut - ½ nos (optional)
- Salt - to taste
- Coriander Leaves -2 tbsp (optional)
- Wash chicken and add turmeric -1/4 tsp, mix well and keep it ready.
- Chop all small onions into halves.
- Remove seeds from red chilies and cut into 2 or 3 pieces
- Chop garlic and coconut into small pieces.
- Chop coriander leaves.
- In a pan heat oil, when hot add mustard. When the mustard splutters add onions, garlic, curry leaves and unseeded red chilies. Fry until the onions are cooked.
- Add turmeric, chicken, salt and cook in medium low flame, stir often until chicken is cooked. No need to add water, water extracted from the chicken is enough.
- Add coconut and coriander leaves at the end and mix well.
(*) Recipe from my Sister.