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 by Sashi Recipes at