This recipe is very simple but  very tasty and one of my all time favorites. Not sure if this is originated from the place Pallipalayam near Erode.

Small onions, unseeded red chilies and no extra water added is the secret of the recipe. Chicken with bones is preferred for better taste. This uses more oil, if you dont prefer use less or remove the excess after cooking.

Pallipalayam Chicken Fry

I usually skip garlic, coconut and coriander leaves. Don’t be alarmed with the red chili count, deseeded one tastes less spicy and that is what adds the taste.

Pallipalayam Chicken Fry

Pallipalayam Chicken Fry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Kongunadu
Serves: 2
  • Ingredients
  • 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)
  1. Wash chicken and add turmeric -1/4 tsp, mix well and keep it ready.
  2. Chop all small onions into halves.
  3. Remove seeds from red chilies and cut into 2 or 3 pieces
  4. Chop garlic and coconut into small bite size pieces.
  5. Chop coriander leaves.
  1. In a pan heat oil, when hot add mustard. When it starts spluttering add onions, garlic, curry leaves and deseeded red chilies. Fry until the onions are cooked
  2. Add turmeric, chicken, salt and cook in medium low flame, stir often until chicken is cooked. Additional water is not required, water oozed from the chicken is enough but make sure to keep in low flame to avoid burning the bottom.
  3. Add coconut and coriander leaves at the end and mix well.
Serve as a side dish or with plain white rice


Recipe Credit: my sister.