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.
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
Recipe Type: Main
Cuisine: Kongunadu
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 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 – 1/4 tsp + 1/2 tsp
- Coconut – 1/2 nos (optional)
- Salt – to taste
- Coriander Leaves -2 tbsp (optional)
Instructions
PREP:
- 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 bite size pieces.
- Chop coriander leaves.
COOKING:
- 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
- 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.
- Add coconut and coriander leaves at the end and mix well.
Notes
Serve as a side dish or with plain white rice
Recipe Credit: my sister.
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