This is a very simple yet incredibly flavorful recipe, and it has always been one of my favorites. I’m not entirely sure whether the dish originated in Pallipalayam, a town near Erode, but it is a well-known style of cooking from the region.
The key to this recipe is using small onions, deseeded dried red chilies, and no additional water while cooking. Chicken with the bone is highly recommended, as it gives the dish a much richer flavor.
Traditionally, this recipe uses a generous amount of oil. If you prefer a lighter version, you can reduce the quantity or remove any excess oil after the chicken is cooked.
I usually keep the recipe simple and skip the garlic, coconut, and coriander leaves. And don’t be intimidated by the number of red chilies! Once deseeded, they are much milder and add wonderful flavor without making the dish overwhelmingly spicy.
Recipe Details
Side Dish
Kongunadu
My Sister
Ingredients
For the Chicken
- Chicken, bone-in – 2 lb, preferably whole chicken cut into pieces
- Turmeric powder – 1/4 tsp
For Cooking
- Oil – 3–4 tbsp
- Mustard seeds – 1 tsp
- Shallots / small onions – 20–30
- Garlic – 10 cloves, chopped (optional)
- Curry leaves – 1 sprig
- Dried red chilies – 15–20, deseeded
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Coconut – 1/2, cut into small bite-sized pieces (optional)
- Coriander leaves – 2 tbsp, chopped (optional)
Preparation
- Wash and clean the chicken. Add 1/4 teaspoon turmeric powder, mix well, and keep it aside.
- Peel the shallots and cut them into halves.
- Remove the seeds from the dried red chilies and cut each chili into 2 or 3 pieces.
- If using, chop the garlic and coconut into small bite-sized pieces.
- Finely chop the coriander leaves and keep aside.
Cooking Instructions
- Heat the oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
- Add the shallots, garlic, curry leaves, and deseeded dried red chilies. Sauté until the shallots become soft and lightly cooked.
- Add 1/2 teaspoon turmeric powder, followed by the chicken and salt. Mix everything well.
- Cook over medium-low heat, stirring occasionally, until the chicken is completely cooked and the moisture has reduced.
- Do not add extra water. The moisture released from the chicken is enough to cook it. Keep the heat low and stir regularly to prevent the chicken from sticking or burning at the bottom.
- If using, add the coconut pieces and chopped coriander leaves toward the end and mix well.
- Cook for another couple of minutes, then remove from the heat.
Tips
Chicken: Bone-in chicken is preferred because it gives the dish more flavor.
Red Chilies: Don’t be alarmed by the number of chilies. Deseeding them reduces the heat while retaining their flavor.
Water: Do not add additional water. The chicken will release enough moisture while cooking.
Oil: This dish traditionally uses a little more oil. Reduce the quantity if preferred, or remove any excess oil after cooking.
Optional Ingredients: Garlic, coconut, and coriander leaves can be skipped for a simpler version.
Serving Suggestion
Serve Pallipalayam Chicken as a flavorful side dish with hot plain white rice, biryani, or your favorite South Indian meal.
Recipe Credit: My sister.
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